BBQ Peach & Halloumi Skewers

5M Prep + 20M Cook Serves 8
Our peach & halloumi skewers will surely become your new summer fave. We love the flavour from using rosemary stalks as skewers. Make these as a side next time you’re having a bbq.
  • 5 Peaches
  • 2 Blocks of Halloumi
  • 8 thick Rosemary Stalks, for skewers
  • 2 tsp Airborne Classic Bush Honey, melted (can be substituted for manuka or another floral honey).
  • 2 tbsp Olive oil
  • Coarse Sea Salt
      1. Soak your rosemary stalks in water so they won’t burn. (You can sharpen the stalks to make skewering easy.)
      2. Cut peaches into eighths and each halloumi block into 8 cubes, then thread onto the rosemary stalks. Drizzle with oil
      3. Heat BBQ plate to medium.
      4. BBQ skewers for 2-3 minutes on each side, until the halloumi begins to charr and the peaches soften.
      5. Sprinkle with sea salt, drizzle with honey, and devour.