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Char-grilled asparagus and haloumi with mint and lemon

A super-simple side dish, or a vegetarian main in its own right.

By Alice Storey & Emma Knowles
  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
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Char-grilled asparagus and haloumi with mint and lemon
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.


  • 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


  • 1
    Blanch asparagus until bright green and just tender (30 seconds-1 minute), refresh, then pat dry on absorbent paper.
  • 2
    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.
  • 3
    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.