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 |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1452 kj |
| Calories | 347 kcal |
| Fat | 30.5 g |
| Saturated Fat | 10 g |
| Total Carbohydrate | 2.6 g |
| Total Protein | 15.6 g |
| Fibre | 1.5 g |
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