Harissa-Halloumi & Charred Peach Skewers
Celebrate the peak of summer with this vibrant fusion of spicy North African harissa and sweet, juicy peaches. This unique dish offers a perfect balance of smoky, salty, and sweet notes, making it an unforgettable and exciting dinner for Week 25.
Ingredients
- Halloumi cheese500 g
- Fresh peaches4 pcs
- Red onion1 pc
- Harissa paste3 tbsp
- Honey1 tbsp
- Lemon juice2 tbsp
- Olive oil2 tbsp
- Couscous250 g
- Fresh mint1 handful
- Roasted pistachios30 g
Instructions
In a small bowl, whisk together the harissa paste, honey, lemon juice, and olive oil until smooth. Set aside a small portion for drizzling later.
Cut the halloumi and peaches into bite-sized cubes. Peel the red onion and cut into thick wedges. Thread the halloumi, peach, and onion alternately onto eight skewers.
Brush the skewers generously with the harissa marinade. Grill on a medium-high heat pan or outdoor grill for 3-4 minutes per side until the halloumi is golden and the peaches are slightly charred.
Prepare the couscous according to package instructions. Once fluffed, stir in finely chopped mint and crushed pistachios for extra crunch and freshness.
Serve two skewers per person over a bed of the herbed couscous. Drizzle with the remaining marinade and serve immediately.
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