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Photo of Asparagus and haloumi skewers by WW

Asparagus and haloumi skewers

4
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
8
Difficulty
Moderate
Light and bright colourful skewers perfect for any BBQ

Ingredients

Asparagus

2 bunch(es), halved crossways

Yellow capsicum

1 large, cut into 16 slices

Haloumi cheese

300 g, halved crossways, cut into 16 thin slices

Dried oregano

½ tsp

Lemon(s)

1 medium, cut into wedges

Fresh mint

2 tbs, small leaves

Oil spray

2 x 3 second spray(s)

Instructions

  1. Boil, steam or microwave asparagus and capsicum until just tender. Drain. Refresh under cold water and drain.
  2. Using 2 wooden skewers at a time, thread capsicum, haloumi and asparagus onto 16 skewers.
  3. Preheat a chargrill or barbecue grill over medium-high heat. Lightly spray skewers with oil and sprinkle with oregano. Cook skewers, turning once, for 2–3 minutes each side or until haloumi is golden and vegetables are warmed through.
  4. Meanwhile, lightly spray lemon wedges with oil and cook to 1–2 minutes each side or until lightly charred. Sprinkle skewers with mint and serve with lemon wedges.

Notes

TIP: You will need 16 asparagus spears for this recipe. Soak wooden skewers in cold water for 10 minutes before using to stop them from burning during cooking.

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