for 4 person

To blanch the asparagus

500 g	green asparagus, lower third peeled
	salted water, boiling
1 tbsp	olive oil
¼ tsp	salt

Skewers

250 g	halloumi, halved crosswise, cut lengthwise into approx. 2 cm sticks
16	wooden skewers
½ tbsp	olive oil

Dressing

3 tbsp	olive oil
2 tbsp	lemon juice
1 bunch	peppermint, finely chopped
¼ tsp	salt
a little	pepper

How it's done

To blanch the asparagus

Halve the asparagus, blanch in boiling salted water for approx. 2 mins., drain and rinse in cold water. Mix the asparagus with the oil and salt.

Skewers

Carefully thread the asparagus and halloumi onto two skewers, brush the halloumi with oil.

Charcoal/gas/electric grill

Cover and grill the skewers over/on a medium heat (approx. 220 °C for approx. 5 mins. on each side.

Dressing

Whisk together the oil and lemon juice, mix in the mint, season, drizzle over the skewers.

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