Grilled Asparagus and Halloumi Skewers with Lemon-Mint Dressing
Tender spring asparagus and golden-charred halloumi cheese threaded on skewers and kissed by smoky grill flames. Finished with a bright lemon-mint dressing that celebrates the freshness of the season.
Ingredients
- 400g asparagus spears, woody ends trimmed
- 450g halloumi cheese, cut into 2cm cubes
- 2 medium courgettes, sliced into 1cm rounds
- 1 bunch spring onions, cut into 4cm lengths
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 lemon, zested and juiced
- 3 tbsp fresh mint, finely chopped
- 2 tbsp fresh flat-leaf parsley, chopped
- 1 tsp honey
- Salt and freshly ground black pepper to taste
- 8 wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
Preheat your BBQ or grill to medium-high heat, around 200°C.
In a large bowl, combine 2 tablespoons olive oil, minced garlic, and smoked paprika. Add the halloumi cubes, asparagus, courgette rounds, and spring onions, tossing to coat evenly.
Thread the vegetables and halloumi alternately onto the skewers, distributing them evenly.
Place the skewers on the preheated grill and cook for 3-4 minutes per side, turning occasionally, until the halloumi is golden and the vegetables are tender with light char marks.
Meanwhile, prepare the dressing by whisking together the remaining 1 tablespoon olive oil, lemon zest, lemon juice, chopped mint, parsley, and honey in a small bowl. Season with salt and pepper.
Transfer the grilled skewers to a serving platter and drizzle generously with the lemon-mint dressing.
Serve immediately while warm, garnished with extra fresh mint leaves if desired.
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