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Ingredients
Method
- 12 asparagus spears
- 225g halloumi, cut into 8 spears
- 1 tbsp olive oil
- ½ lemon, zest and juice only
- Handful of mint leaves, shredded
- Boil the asparagus for 3 mins, then refresh under cold water and drain well. Cut each spear in half across the middle, then thread an asparagus piece onto 2 skewers horizontally - with one skewer sticking through each end. Follow this with a piece of halloumi, then repeat to make 4 double skewers in total. Season lightly and drizzle with oil, and griddle for 3 mins on each side, and serve with a scattering of shredded mint.
10 mins
4 serving
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