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
- extra-virgin olive oil, For brushing and drizzling
- ½ tsp each dried chilli flakes and dried mint
- mint and lemon wedges, To serve
- 1Blanch asparagus until bright green and just tender (30 seconds-1 minute), refresh, then pat dry on absorbent paper.
- 2Cut 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.
- 3Heat 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.