Directions:

1. For this recipe you will need skewers. If using wooden skewers soak them in cold water for at least 30 minutes prior to cooking to ensure they don’t burn.

2. Cut halloumi into eight equal portions.

3. Wash asparagus and snap the woody ends off. Cut remaining asparagus pieces in half.

4. Thread a couple of pieces of asparagus onto skewer and then add a piece of halloumi. Repeat twice, finishing with asparagus on the end. You should have six pieces of asparagus, and two pieces of halloumi per skewer.

5. Grill in a pan or on the barbecue until the halloumi is golden brown. Remove from heat, squeeze the juice of the lemon over the asparagus and halloumi and serve immediately with mint leaves for a garnish.