Summer Skewers with Halloumi, Cherry Tomatoes and Peaches

This… is Summer on a plate. Or on a stick to be more precise! The other day, I found myself craving skewers on the grill. Good old Summer barbecue flavors, with juicy, marinated, tender meat. The kind that you eat with your hands and you don’t even care. In fact, the kind that tastes even better when you eat it like that. You get my point.

So I was set on making skewers but only to find out that barbecues aren’t aloud in my house. “What do you mean, barbecues aren’t aloud?” Well apparently it’s too dangerous to let college kids use fire near the porch. Can you believe that? (ok I kind of do get the point but I was still mad!). In any case there have been many thunderstorms lately so planning a barbecue wasn’t the safest bet after all. Taking all this into consideration, I still couldn’t tame my craving for a good stack of skewers.

I couldn’t bring myself to cook steak skewers on the stove though, as it wouldn’t have come close to the charring of the grill and wouldn’t have hit the spot. So I took matters in my own hands and came up with vegetarian Summer skewers that I could fry inside, with bold flavors and bright colors. Just look at these! There’s so festive!

The combination of halloumi, tomatoes and peaches nailed it. These were so good that I wanted to eat an extra ten after my first bite only! I promise that they taste as good as they look, so don’t hesitate to get your indoor skewer groove on. Bon appétit!

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Total time: 15 minutes

Ingredients: 

• a good chunk of halloumi
• a handful of cherry tomatoes
• 3/4 fresh peach
• a few fresh basil sprigs
• a good drizzle of balsamic vinegar
• olive oil
• skewer sticks

Directions:

1. Cut the halloumi and the peach in medium sized cubes.
2. Next, heat some olive oil in a pan and grill the halloumi and cherry tomatoes until they get a nice golden color.
3. Assemble each skewer, alternating between peaches, halloumi and tomatoes.
4. Finally, make the balsamic vinegar reduction. In the same pan, add a good glug of vinegar and let it bubble until it thickens. Pay attention, as this goes really quickly. Drizzle the reduction on the skewers, and sprinkle them with fresh chopped basil and ground black pepper. Enjoy!

TIP: You can use any juicy stone fruit you have on hand, or if you’re not a fan of sweet and savory, any kind of squash works well instead of the peaches! 

Temps total: 15 minutes

Ingrédients: 

• une bonne tranche de halloumi
• une poignée de tomates cerises
• 3/4 de pêche
• quelques brins de basilic
• un bon filet de vinaigre balsamique
• huile d’olive
• pics pour brochettes

Etapes:

1. Détaillez le halloumi et les quartiers de pêche en cubes.
2. Ensuite, mettez de l’huile à chauffer dans une poêle et faites griller le halloumi et les tomates cerises jusqu’à qu’ils soient bien dorés.
3. Assemblez chaque brochette en alternant entre la pêche, le halloumi et les tomates.
4. Enfin, préparez la réduction de vinaigre balsamique. Dans la même poêle, faites chauffer un bon filet de vinaigre jusqu’à ebullition et laissez-le épaissir. Faites attention, car cela va très vite. Assaisonnez les brochettes d’un filet de vinaigre réduit, de basilic fraichement ciselé et de poivre noir moulu. Bon appétit!

LE PLUS: Vous pouvez utiliser n’importe quelle variété de fruit charnu à noyau, et si vous n’aimez pas le mélange sucré-salé, n’importe quelle courge fera un très bon substitut! 

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