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How to make Haloumi, ham and asparagus skewers

Yield = 12
Prep 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.