Halloumi and asparagus skewers

These spritely skewers are the perfect starter. Best served straight off the braai, before the halloumi firms up.

Less than 30 minutes

Serves 6  

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients

  • ⅓ cup (80ml) basil pesto
  • ⅓ cup (80ml) olive oil + extra olive oil for drizzling 
  • Juice (30ml) of ½ lemon 
  • 2 packets (200g each) asparagus  
  • 2 packets (200g each) braai halloumi, cut into 2cm-thick strips 
  • Salt and milled pepper 
  • Chilli flakes (optional) 
  • Fresh basil leaves, for serving 

 

Method

  1. For dressing, combine basil pesto, olive oil and lemon juice. Set aside. 
  2. Break chalky bottom tips off asparagus (they snap off naturally at the ends) and discard.  
  3. Thread asparagus spears and halloumi onto 6 skewers (2-3 layers per skewer). 
  4. Drizzle with olive oil and season, adding chilli flakes if you like.  
  5. Prepare medium-hot coals (or a hot griddle pan).  
  6. Grill skewers until halloumi is golden and asparagus charred and bright green. 
  7. Serve immediately with basil pesto dressing and fresh basil scattered on top.  

 

Browse more recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Lamb and potato bake

Lamb tomato bredie made with succulent shoulder is covered with crisp potato topping. Indulgence at its best!

Chilli, thyme and potato soup

This hearty, creamy potato soup is almost as easy as opening a can of soup. Works great topped with shredded chicken and chilli for a bit of heat!

Beef souvlaki bowls

Laid-back, low-GI… What’s not to love? This is the perfect quick fix for a Friday-night dinner.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.