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Mascarpone

Char-grilled asparagus and haloumi with mint and lemon


You'll need

24 asparagus stalks, ends trimmed, cut into 8cm lengths 500 gm haloumi For brushing and drizzling: extra-virgin olive oil ½ tsp each dried chilli flakes and dried mint To serve: mint and lemon wedges

Method

  • 01
  • Blanch asparagus until bright green and just tender (30 seconds-1 minute), refresh, then pat dry on absorbent paper.
  • 02
  • Cut haloumi into 1cm-thick slices, then halve each slice lengthways to form a piece about the same size as the asparagus. Thread asparagus and haloumi alternately onto bamboo or metal skewers and set aside.
  • 03
  • Heat a char-grill pan (or barbecue) over medium-high heat. Brush asparagus and haloumi with olive oil and char-grill, turning occasionally, until haloumi is golden and asparagus is tender (3-4 minutes). Scatter with chilli, dried mint and fresh mint, drizzle with oil, and serve with lemon wedges.

This is a super-simple side dish that's great served with Greek-flavoured barbecued lamb or chicken, or as a light meal in its own right with warm pita bread. If you aren't planning on barbecuing, you can easily cook the skewers in batches in a large frying pan instead.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2013

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