Grilled halloumi and Asparagus Skewers

Tuesday, 4 December 2018 10:31:00 am Pacific/Auckland

Serves 4


12 asparagus spears, as evenly thick as possible with any woody ends removed, halved lengthwise

2 blocks Halloumi, drained well and cut into 2cm thick slices

12-15 skewers

1-2 lemons

Freshly ground black pepper

Extra virgin Olive Oil for drizzling and brushing


Bring a large saucepan of water to the boil

Blanch the asparagus for 1-2 mins, refreshing it immediately in cold water to stop further cooking

Brown the halloumi evenly on both sides and set aside on a plate to cool

Thread one piece of asparagus onto a skewer followed by a piece of haloumi. Repeat so each skewer has two asparagus spears and two halloumi squares

Drizzle each with extra virgin olive oil , squeeze over the lemon and sprinkle over the freshly ground black pepper

Serve immediately

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