Lemon Salsa Verde:
Combine herbs, capers and garlic in a bowl. Gradually whisk in oil, followed by lemon juice and season to taste.
Thread 4 asparagus spears onto each skewer and brush both asparagus and haloumi generously with oil.
Barbeque asparagus for 2 minutes on each side or until just tender.
Grill haloumi on a hot plate for 2 minutes on each side or until golden, then barbeque lemon slices until caramelised.
Remove skewers, place asparagus on a large plate, top with haloumi and lemon slices, drizzle with half the lemon salsa verde.
Serve immediately and pass the remaining salsa around as a dressing for the table.
Makes 6 servings
|Prep Time:||5 mins|
|Cooking Time:||12 mins|
|Ready in:||20 mins|
|Nutritional Information - Per Serve|
|Saturated Fat||10 g|
|Total Carbohydrate||2.6 g|
|Total Protein||15.6 g|
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