Warm Roasted Apricot Skewers with Halloumi, Rosemary and Almond

Name: Warm Roasted Apricot Skewers with Halloumi, Rosemary and Almond
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: Fusión mediterránea
Ingredients: about 12.7 oz fresh apricots; 8.8 oz halloumi cheese; 1 tbsp olive oil; 2 tbsp honey; 1 tbsp fresh rosemary; 1 whole lemon; 1 oz sliced almonds; 1/4 tsp black pepper; 1/4 tsp salt; 8 pieces small skewers or cocktail picks

An original sweet-savory appetizer featuring roasted apricots and golden halloumi threaded onto small skewers, finished with a gentle rosemary honey, toasted almonds, and a touch of lemon.

20 minPrep

15 minCook

35 minTotal

8Servings

VegetarianLow CarbGluten-Free

Ingredients

Adjust servings

6 approx. 360 g fresh apricots (cut por the mitad and boneless)
250 g halloumi cheese (cut en 16 cubes)
15 ml olive oil (more a poco for the pan si hace falta)
30 ml honey (for the glaseado)
4 g fresh rosemary (finely chopped, divided)
1 unit lemon (2 tsp de jugo)
25 g sliced almonds (tostadas lightly)
1 g black pepper (freshly ground)
1 g salt (solo for the albaricoques; the halloumi ya es salado)
8 units small skewers or cocktail picks (si son of madera, remojar 10 minutos)

Nutrition facts

per serving

156 kcal

Calories

7.1 g

Protein

9.4 g

Carbs

10.2 g

Fat

1.4 g

Fiber

8 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyTree Nuts

Instructions

1
Preheat the oven to 220 °C / 425 °F. If using wooden skewers, soak them in water for 10 minutes.
2
Place the apricots on a small baking tray cut side up. Drizzle with olive oil, then add the salt, black pepper, and half of the chopped rosemary.
3
Roast the apricots for 10 minutes at 220 °C / 425 °F, until tender but still holding their shape.
4
Meanwhile, mix the honey with the lemon juice, lemon zest, and the remaining chopped rosemary in a small bowl.
5
Heat a nonstick skillet over medium-high heat. Sear the halloumi cubes for 1 to 2 minutes per side, until deeply golden. If the pan feels too dry, add a few drops of olive oil.
6
Toast the sliced almonds in a small skillet over medium heat for 1 to 2 minutes, stirring constantly, until lightly golden.
7
Assemble each skewer by alternating 2 roasted apricot halves with 2 seared halloumi cubes.
8
Brush or drizzle the warm skewers with the honey, lemon, and rosemary mixture while they are still warm.
9
Finish with the toasted almonds on top and serve immediately, warm or at room temperature.

Chef tips

For a more elegant presentation, use short cocktail picks and cut the halloumi into cubes similar in size to the small apricot halves. If the apricots are very ripe, roast them 1 to 2 minutes less.

Substitutions

You can replace the apricots with firm nectarines or plums. The almonds can be swapped for pistachios for a different note. If you do not have fresh rosemary, use a small pinch of dried rosemary.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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