Smoked Honey Halloumi and Apricot Skewers

Halloumi belongs on a hot grill, but a honey glaze belongs there only at the end. Build the skewers with firm apricots and red onion, sear them until the cheese takes on a bronze crust, then brush on TGCS Co Smoked Honey Mustard for the final minute. The sauce catches at the edges, the fruit softens without collapsing, and lemon keeps the whole thing from leaning sweet. Serve the skewers straight from the grill while the halloumi still squeaks against your teeth. Serves 4.

What you need

Food (glaze):

1/3 cup TGCS Co Smoked Honey Mustard

1 tbsp fresh lemon juice

1 tbsp olive oil

1 tsp finely chopped fresh rosemary

Food (skewers):

450 g halloumi, cut into 3 cm cubes (halloumi brands vary in salt and firmness, choose a block that holds when skewered)

8 firm ripe apricots, halved and pitted

1 medium red onion, cut into 3 cm pieces

2 tbsp olive oil

1/2 tsp black pepper

1 lemon, cut into wedges

2 tbsp torn fresh mint leaves

Equipment:

8 metal skewers or wooden skewers soaked in water for 30 minutes

Outdoor grill or heavy grill pan

Small bowl

Pastry brush

Long tongs

How to cook it

1. Heat the grill to medium-high, about 425 F, and clean the grates thoroughly. If you are using wooden skewers, soak them for at least 30 minutes before they go near the heat.
2. Whisk the TGCS Co Smoked Honey Mustard with the lemon juice, olive oil, and rosemary. Keep the glaze beside the grill, but do not brush it on yet.
3. Thread the halloumi, apricot halves, and red onion onto the skewers, leaving a little space between each piece so the heat can reach the sides. (Push the skewer through the firm centre of each apricot half, not the soft edge.)
4. Brush the assembled skewers with the olive oil and season with black pepper. Halloumi brings plenty of salt on its own, so taste before you reach for more.
5. Oil the hot grill grates with a folded paper towel held in long tongs. Lay down the skewers and leave them alone for 2 minutes. DO NOT FORCE THE CHEESE OFF THE GRILL. Halloumi releases once the first side has built a proper crust.
6. Turn the skewers and cook for another 2 minutes. Continue turning every 1 to 2 minutes until the halloumi is bronze on several sides, the onion is charred at the tips, and the apricots yield slightly when pressed. (Very ripe apricots soften fast, so pull them before they slump off the skewer.)
7. Brush the skewers generously with the Smoked Honey glaze. Grill for 30 seconds, turn, brush again, and cook 30 seconds more. WATCH THE GLAZE. The honey should bubble and catch dark at the edges, not turn black.
8. Move the skewers to a platter and rest them for 2 minutes. Personally I give them one thin final brush off the heat, where the mustard stays bright and the rosemary still smells fresh.
9. Finish with torn mint and lemon wedges. Serve immediately while the halloumi is hot and the apricots still hold their shape.
10. ENJOY!