Warm Roasted Apricot and Halloumi Skewers with Rosemary Glaze, Lemon Yogurt, and Crunchy Pistachio

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. If using wooden skewers, soak them in water for 10 minutes to prevent burning.

2. 2

   2. Place the apricots on a baking tray, toss with 7 ml (1/2 tbsp) olive oil, and roast for 8 minutes at 220 °C / 425 °F until tender but still holding their shape.

3. 3

   3. Meanwhile, make the cream by mixing the Greek yogurt, lemon juice, lemon zest, salt, and half of the chopped mint in a bowl. Chill until needed.

4. 4

   4. In another small bowl, mix the honey with the chopped fresh rosemary, 7 ml (1/2 tbsp) olive oil, and black pepper to make the glaze.

5. 5

   5. Heat a nonstick skillet over medium-high heat. Add the remaining 8 ml (1/2 tbsp) olive oil and sear the halloumi cubes for 1 to 2 minutes per side, until nicely golden.

6. 6

   6. Thread 2 roasted apricot halves and 2 halloumi cubes onto each skewer, alternating them.

7. 7

   7. Brush the skewers with the honey-rosemary glaze and bake them for 4 more minutes at 220 °C / 425 °F so everything heats through and the glaze clings lightly.

8. 8

   8. Toast the chopped pistachios in a dry skillet over medium heat for 1 to 2 minutes, stirring, until fragrant. Remove from the heat.

9. 9

   9. Spread the lemon yogurt cream on a platter or small plates. Arrange the warm skewers on top, scatter over the toasted pistachios, and finish with the remaining chopped fresh mint.

10. 10

    10. Serve immediately to enjoy the contrast of golden halloumi, juicy apricot, tangy yogurt, and crunchy pistachio.