As discussed in Food Photography 101 – Tethered Capture in Lightroom, I’m practising to be a food photographer extraordinaire! I devoted a Saturday at home to practice Tethered Capture, lighting, camera angles and food styling and this is what five hours produced *sigh*.
Having bought Olympus Halloumi Cheese (the only Halloumi Cheese worth buying) from the market, I Google image searched Halloumi Cheese recipes for inspiration. It wasn’t long before I found Sarah Britton of My New Roots’s tempting photograph of Grilled Halloumi and Peaches with Dukkah. I didn’t have peaches or Dukkah, but I had nectarines, halloumi, lemon and honey and that’s all that mattered. I loved the warmth of Sarah’s photograph and I’m sad that my Grilled Halloumi and Nectarine Kebabs weren’t as appealing, but I’m getting there.
You can see My New Roots’s image is a lot crisper , and my colour and contrast too high. I admit, having a Retina Display Macbook Pro can be challenging because what I see on my computer looks very different on other computers. This is because the Retina display on my machine makes my images sharper, easier to read, and a lot more detailed. And that’s because Apple packed 5 million pixels into a 15.4-inch screen. I’m interested to hear what you think?
Anyway, these Grilled Halloumi and Nectarine Kebabs with Honey are sublime! Grilled cheese and fruit, need I say more?!
- 4 ripe nectarine (try peaches or figs too)
- 1 block halloumi cheese (Olympus is the best brand)
- To garnish: fresh parsley, mint, lemon, olive oil, honey
- 1 tablespoon Dukkah, optional
- Wash and cut nectarines into 1/8, removing the pit.
- Slice the halloumi into 3cm cubes.
- Skewer the peaches and cubes of halloumi.
- On a medium-hot grill, cook the skewers on one side until the peaches have charred just slightly and the cheese has browned in places, then flip the skewer and cook until the other side is done (about 2-3 minutes per side, depending on the heat of your grill).
- Remove the skewers from the grill and place on a serving platter. Drizzle the skewers with honey, a little olive oil, a handful of chopped fresh mint, thyme and parsley leaves and a good douse of dukkah. Serve immediately.