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
Olive oil for drizzling and brushing

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  1. 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.
  2. Brown the halloumi evenly on both sides and set aside on a plate to cool.
  3. Thread one piece of asparagus onto a skewer followed by a piece of halloumi. Repeat so that each skewer has two asparagus spears and two halloumi squares.
  4. Drizzle each with olive oil, squeeze over the lemon and sprinkle over the freshly ground black pepper then serve immediately.