Grilled asparagus, zucchini and haloumi
3 large, cut into eighths lengthways
1 medium, halved
180 g, sliced
1 tbs, chopped
2 x 3 second spray(s)
- Preheat barbecue grill plate on medium-high heat. Lightly spray zucchini and asparagus with oil. Cook zucchini for 5 minutes, turning occasionally, or until tender and lightly charred. Cook asparagus for 3 minutes, turning occasionally, or until tender and lightly charred. Transfer to a platter.
- Cook lemon on grill, cut-side down, for 2-3 minutes, or until warm and well-browned on grilled surface. Squeeze half over zucchini and asparagus.
- Lightly spray haloumi with oil on both sides and cook for 1-2 minutes each side or until golden brown. Add to platter and squeeze over remaining juice. Top with dukkah and chives.