Halloumi, Peach and Pepper Skewers with Mint Dressing

Preparation: 15 minutes

Cooking Time: 10 minutes

Serving: 8 serves


Ingredients for the mint dressing:

1 clove garlic, finely chopped

2 tsp English mustard

4 tbsp chopped mint

Grated zest of 1 lemon and half its juice

Good pinch of chilli flakes

Salt and pepper

120ml extra virgin olive oil


2 peppers, cored and cut into 12 pieces each

2 packs halloumi, drained and cut into 8 chunks each

1 can (415g) Del Monte® Peach Halves in Juice, drained and patted dry, each quartered



Soak the wooden skewers in cold water for 30 minutes.


Prepare your barbecue or preheat an overhead grill. Mix all the dressing ingredients together.


Thread each skewer with 3 pieces each of pepper and peach and 2 pieces of halloumi, alternating them as you go.


Brush the skewers with a little of the dressing. Transfer them to the barbecue, or a foil-lined grill pan under the grill. Cook for around 10 minutes, turning the skewers now and then and dabbing on a little more of the dressing when you do until the halloumi is golden brown and the peach and peppers are starting to colour.


Remove to a warmed plate and trickle on a little more of the dressing before serving.


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