Project Description

Marinated Haloumi Asparagus & Basil Skewers

  • Serves 4, Makes 8 Skewers
  • Preparation time: 10 minutes
  • Cooking time: 10 minutes

Perfect as an alternative to meat for a Summer BBQ. Lemnos Haloumi cut in batons is marinated in a light citrus, chilli and green herb marinade, skewered with seasonal asparagus and fragrant basil leaves.

Ingredients:

  • 2 x180g Lemnos Haloumi, cut into 1cm slices
  • 16 large spears of fresh asparagus
  • 16 large fresh basil leaves

Marinade

  • 3 tablespoons extra virgin olive oil
  • Juice and zest of 1 lemon
  • 1 small red chilli deseeded and finely chopped
  • 1 tbs fresh rosemary, finely chopped
  • 1 garlic clove crushed
  • 1 tsp sea salt
  • 8 Wooden Skewers (soaked in water) or 8 metal skewers
  • freshly ground black pepper

Method:

  1. Allow the Haloumi cheese to come up to room temperature before using it (to stop it splitting when threading it on the skewers)
  2. Using a medium bowl mix all the marinade ingredients thoroughly.
  3. Cut each 1 cm slice of Haloumi into 2 pieces (approx. 4cm in length) Thread the Haloumi, asparagus and basil leaves (roll the basil leaves) on the skewers. Using a large pastry brush, brush the skewers thoroughly with the marinade. Allow the marinated skewers to sit on a shallow dish for about 5 minutes turning them to baste them in the marinade.
  4. Then barbeque them or grill them until the cheese is starting to turn golden.
    Serve with warm pitta bread.

Haloumi cheese is a great high protein vegetarian option for barbecuing because in addition to tasting delicious it’s firm enough to hold its shape as it cooks.

Tip: Miniature versions of this dish make an unusual and delicious canapé.

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