Grilled nectarine and haloumi with honey

I love haloumi's salty, slightly squeaky flavour, and it pairs so well with sweet, fresh nectarines. Some honey, lemon and oregano is all it needs to make a standout dish.

Credit: Barossa Gourmet with Justine Schofield

• serves

  4

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 250 g halloumi, sliced into slices
• 2 nectarines, sliced into wedges
• 1 tsp olive oil
• 1 tbsp honey, plus extra for drizzling
• Pinch of oregano
• Squeeze of fresh lemon juice 

Instructions

1. Heat a large pan over medium heat.
2. In a single layer grill halloumi for 1-2 minutes on each side until golden. Add the nectarines, and warm through slightly. Drizzle with honey, a pinch of dried oregano, and a squeeze of lemon.
3. Arrange on a plate, then drizzle with a little extra honey.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.