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Check out this delicious, vegetarian meal. Haloumi Skewers with an apricot and mustard dressing, made with Olivado Olive oil. Read the method here:
2 bunches fresh asparagus
2 blocks haloumi cheese
1 tbsp Organic Extra Virgin Olive oil
1/2 cup Barker’s of Geraldine Apricot & Mustard Dressing
Fresh herbs to garnish
1. To prepare the asparagus, remove the woody ends then cut stems into thirds. To prepare the haloumi, cut into 1-2cm / 0.4-0.8in thick slices.
2. Skewer 2 pieces of asparagus and 1 piece of haloumi onto a soaked kebab stick or skewer, then repeat once more. Drizzle with Olivado Organic Extra Virgin Olive Oil and season.
3. Grill on a hot BBQ for 3-4 minutes each side, then place on a platter.
Drizzle with apricot & mustard dressing, then garnish with fresh herbs if desired and serve immediately.
Ingredients
2 bunches fresh asparagus
2 blocks haloumi cheese
1 tbsp Organic Extra Virgin Olive oil
1/2 cup Barker’s of Geraldine Apricot & Mustard Dressing
Fresh herbs to garnish
Directions
1. To prepare the asparagus, remove the woody ends then cut stems into thirds. To prepare the haloumi, cut into 1-2cm / 0.4-0.8in thick slices.
2. Skewer 2 pieces of asparagus and 1 piece of haloumi onto a soaked kebab stick or skewer, then repeat once more. Drizzle with Olivado Organic Extra Virgin Olive Oil and season.
3. Grill on a hot BBQ for 3-4 minutes each side, then place on a platter.
Drizzle with apricot & mustard dressing, then garnish with fresh herbs if desired and serve immediately.
