Ingredients
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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Method:
- 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 halloumi. Repeat so that each skewer has two asparagus spears and two halloumi squares.
- Drizzle each with olive oil, squeeze over the lemon and sprinkle over the freshly ground black pepper then serve immediately.
