Halloumi Skewers

Ingredients

• 220 g halloumi (45 % fat in total)
• 200 g small brown mushrooms
• 2 red onions
• 4 tbsp maple syrup from Canada (amber rich taste)
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt
• Pepper
• 0.5 tsp sweet paprika powder
• 0.5 tsp dried thyme
• 2 Nectarines
• 200 g Cherry tomatoes

Instructions

1. 1.

   Cut the halloumi into bite‑size cubes. Clean the mushrooms and halve them according to size. Peel one onion, quarter it and cut into individual pieces. Thread everything alternately onto skewers.

2. 2.

   For the marination whisk 2 tbsp maple syrup with 2 tbsp olive oil and 2 tbsp balsamic vinegar. Season with salt, pepper, paprika powder and thyme. Drizzle the halloumi skewers with the mixture and let them sit for 10 minutes.

3. 3.

   Meanwhile, for the salsa wash the nectarines, halve them, remove pits and dice the flesh. Wash the tomatoes, cut out the stems and dice. Peel the remaining onion and finely dice it. Combine everything with the leftover maple syrup, balsamic vinegar, olive oil, salt and pepper.

4. 4.

   Grill the halloumi skewers in a hot grill pan or on a grill over medium heat for about 5–7 minutes until golden brown all around. Serve the skewers together with the salsa.