Grilled Halloumi and Peach Skewers

Ingredients

• 1 package Halloumi, cut into 3/4-inch cubes
• 4 Peach, firm-ripe, cut into wedges
• 1 Red onion, cut into wide petals
• 3 tbsp Extra-virgin olive oil
• 1 ½ tbsp Honey
• 1 Lemon
• ½ tsp Red pepper flakes
• ⅜ cup Fresh mint, torn
• 5 cups Arugula
• 1 cup Bulgur wheat

Method

1. Soak wooden skewers 20 minutes. Cook the bulgur: equal volume boiling water, covered, off the heat, 20 minutes.
2. Thread halloumi, peach and onion alternately. Brush with 2 tablespoons of the oil.
3. Grill over direct medium heat 8-10 minutes, turning every couple of minutes, until the cheese is browned in stripes and the peaches have collapsed slightly at the edges.
4. Whisk the honey, lemon juice, remaining oil and pepper flakes into a dressing.
5. Toss the arugula and bulgur with half the dressing. Lay the skewers on top, spoon the rest over while everything is hot, and finish with the mint.

Notes

✨ The restaurant touch

Dress it while it is hot. Warm halloumi drinks a lemon-honey dressing; cold halloumi repels it.

🧒 For the kids

Grilled cheese on a stick with warm peaches. Let them build their own skewer before it goes on the fire.

🥡 Leftovers

Halloumi goes rubbery cold — this one is best eaten at the grill. The bulgur salad keeps 3 days.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.