haloumi and asparagus skewers

with romesco sauce

  • ½ cup (100g) wholemeal couscous+
  • ¾ cup (180ml) boiling water 
  • 2 bunches asparagus, trimmed and halved 
  • 250g haloumi, cut into 1cm strips
  • ¼ cup (60ml) extra virgin olive oil
  • sea salt and cracked black pepper
  • ½ cup (80g) almonds, toasted
  • 1 cup basil leaves, chopped, plus extra leaves to serve
  • 2 tablespoons lemon juice

romesco sauce

  • 150g marinated grilled capsicum
  • 1 vine-ripened tomato
  • ½ cup (80g) almonds, toasted
  • 1 clove garlic
  • 2 teaspoons lemon juice
  • ½ cup (125ml) water
  1. Place the couscous in a medium heatproof bowl and cover with the water. Cover with plastic wrap and set aside for 10 minutes or until water has absorbed. Fluff the grains with a fork and set aside to cool slightly.
  2. To make the romesco sauce, place the capsicum, tomato, almonds, garlic, lemon juice, water, salt and pepper in a blender and blend until smooth. Set aside.
  3. Preheat a chargrill pan over high heat. Alternately thread the asparagus and haloumi crossways onto 4 pairs of soaked bamboo skewers. Lightly brush with 2 tablespoons of the oil and season with salt and pepper. Cook for 2 minutes each side or until lightly charred.
  4. Add the almonds, basil, lemon juice, remaining oil, salt and pepper to the couscous and stir to combine. Serve the skewers with the couscous salad, romesco sauce and extra basil.  Serves 4.

+ Wholemeal couscous is available from the supermarket.

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