Asparagus and haloumi skewers
Light and bright colourful skewers perfect for any BBQ
2 bunch(es), halved crossways
1 large, cut into 16 slices
300 g, halved crossways, cut into 16 thin slices
1 medium, cut into wedges
2 tbs, small leaves
2 x 3 second spray(s)
- Boil, steam or microwave asparagus and capsicum until just tender. Drain. Refresh under cold water and drain.
- Using 2 wooden skewers at a time, thread capsicum, haloumi and asparagus onto 16 skewers.
- Preheat a chargrill or barbecue grill over medium-high heat. Lightly spray skewers with oil and sprinkle with oregano. Cook skewers, turning once, for 2–3 minutes each side or until haloumi is golden and vegetables are warmed through.
- Meanwhile, lightly spray lemon wedges with oil and cook to 1–2 minutes each side or until lightly charred. Sprinkle skewers with mint and serve with lemon wedges.
TIP: You will need 16 asparagus spears for this recipe. Soak wooden skewers in cold water for 10 minutes before using to stop them from burning during cooking.