November 24, 2021
These tasty-bites are a guaranteed #crowd-please. Be sure top coat (both sides) of your Halloumi with a thin layer of Nuttelex to get it extra crispy and buttery (rather than just blackened). Serves 4 as a snack
You May Also Like These Vegetarian Friendly Delights:
Crispy, Buttery Hasselback Roast Pumpkin
Eggplant Dip, Sesame Yogurt & Warm Pitta
Pumpkin & Onion Tart with Buttery Thyme Glaze
1Blanch asparagus until bright green and just tender for about 2 minutes, refresh in a bowl of ice water, then pat dry on absorbent paper
2Cut halloumi lengthways to create slices about the same width as the asparagus
3Heat a large griddle pan over a medium-high heat add Nuttelex and when melted, sear halloumi slices so you have grill marks and the slices are lightly browned, about 8 minutes in total
4Allow them to cool enough so you can handle, then thread blanched asparagus and seared halloumi alternately onto bamboo skewers
5Sprinkle the lemon wedges with chilli flakes, scatter fresh mint leaves and serve.
