Sweet, salty, and just a little spicy—these peach and halloumi skewers feel like summer on a stick. It’s a super simple yet elegant recipe, elevated with the smooth richness of Becel with Olive Oil.
1. Begin by slicing the peaches and halloumi into thick even pieces and thread them onto skewers.
2. Make the glaze by bringing the Becel olive oil, balsamic vinegar, honey, chili crisp, and rosemary to a gentle simmer for 1-2 minutes in a small saucepan on medium heat.
3. In a separate pan fry the skewers in some Becel olive oil for 1-2 minutes on each side using medium-high heat until golden.
4. Brush on the glaze to coat and remove from the pan.
5. Serve over fresh arugula with remaining glaze, fresh basil, and chopped pistachios. Enjoy!
