Free Healthy Recipe - Barbequed Haloumi and Asparagus with Lemon Salsa Verde

Low carbohydrate, Low sugar, Wheat Free

12 spears asparagus, trimmed
3 bamboo skewers soaked in hot water for 15 minutes
400 grams haloumi, thickly sliced
2 lemons thickly sliced

Lemon Salsa Verde:
¾ cup flat leaf parsley, finely chopped
0.4 cup mint leaves, finely chopped
0.4 cup basil leaves, finely chopped
0.125 cup capers, rinsed and drained
2 cloves garlic, crushed
½ cup olive oil

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

Scale recipe to serves

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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