Recipe: Grilled Asparagus & Haloumi with a Lime & Caper Dressing

Asparagus is in the height of its season, and as a result it’s inexpensive, plentiful and flavoursome – three good reasons to be cooking with it!  In this recipe,  prosciutto-wrapped asparagus is paired with Haloumi cheese and dressed with a Lime & Caper dressing – a divine combination! This dish works really well cooked on a barbeque – perfect for relaxed outdoor dining. Serve it as either a starter or lunch, together with with fresh crusty bread and a glass of well-chilled sauvignon blanc.


Ingredients (serves 4):

20 spears of asparagus, of similar thickness (about 2 bunches)
A little olive oil for brushing
10 thin slices prosciutto
1 x 250g block haloumi cheese
100g baby rocket leaves

Lime & Caper dressing:
1 lime, zested and 1½ tablespoons juice measured
3 tablespoons extra virgin olive oil
1 tablespoon baby capers, drained
1 small clove garlic, crushed
1 tablespoons finely chopped chives
Sea salt and freshly ground pepper to taste

Method:
1.    Snap off the woody ends of each asparagus spear and trim the ends with a knife. Lightly brush each spear with olive oil.
2.    Cut the proscuitto slices in half lengthways and wrap a slice around each asparagus spear.
3.    Drain the haloumi and cut into 8 slices.
4.    For the dressing: place all dressing ingredients in a screw-top jar and shake well.
5.    Preheat a barbeque to medium-high heat direct grilling (or you could use a large non-stick frypan in the kitchen).   Add the asparagus and haloumi, and cook for about 3-4 minutes, turning both the haloumi and asparagus once halfway through cooking. The haloumi should be golden and the asparagus should be tender with the prosciutto light brown.
6.    To serve: divide the baby rocket leaves between 4 plates. Place 5 asparagus spears and 2 pieces of haloumi on each plate. Give the dressing a good shake and drizzle it over the asparagus and haloumi.

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