Haloumi, ham and asparagus skewers
Whether you're planning an elaborate menu or just planning forward for tomorrow Haloumi, ham and asparagus skewers. This recipe comes in several decades of participating in in the kitchen. I discover that adding a couple ingredients to some recipe provides depth into that which exactly is ordinarily bland. You may well be searching for milder meals to produce along with your leftovers. Great and light Haloumi, ham and asparagus skewers perfect for post-vacation. The components in this recipe get your tongue pounding, also have become waist-friendly when you need a'snack' following an active holiday. Utilizing several substances as choices, this soup is loaded using a fall and spicy flavor that makes it creamy. The perfect Haloumi, ham and asparagus skewers to heat up you on cool winter months. Fantastic for utilizing leftover. Serving size are a important factor in your daily diet plan. You ought to compare the sum of the food you commonly eat to the serving size listed on the tag. Eating significant servings or portions can result in fat gain.
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How to make Haloumi, ham and asparagus skewers
Yield = 12Prep time: 0:20
Cook time: 0:10
Total time: 0:30
Ingredients
- 250g ham steaks, cut into 3cm x 1.5cm pieces
- 1 bunch asparagus, cut into 3cm pieces
- 175g haloumi, cut into 3cm x 1.5cm pieces
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 2 teaspoons dijon mustard
- 2 tablespoons finely chopped fresh oregano leaves
- 1 cup couscous
- 1 cup boiling water
- 1/2 small red onion, thinly sliced
- 50g baby spinach
- Lemon wedges, to serve
Method
- Step 1 Thread ham, asparagus and haloumi onto 12 skewers. Place in a large shallow glass or ceramic dish. Combine oil, lemon juice, mustard and oregano in a jug. Drizzle half the oil mixture over skewers. Turn to coat. Cover with plastic wrap. Refrigerate for 10 minutes.
- Step 2 Meanwhile, place couscous in a heatproof bowl. Add boiling water. Cover. Stand for 5 minutes. Using a fork, stir to separate grains. Add onion, spinach and remaining oil mixture. Toss to combine.
- Step 3 Heat a greased barbecue plate or chargrill on medium-high heat. Cook skewers, turning, for 5 to 6 minutes or until asparagus is tender. Serve with couscous mixture and lemon wedges.
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