Mary Miso - Recipes for every day - Cookbooks
500g green aspargus, cut ends
250g halloumi
Marinade:
5 table spoons olive oil
3 table spoons cranberries, chopped
3 bunches fresh mint, cut in strips
zest of ½ lemon
pepper
Cook aspargus in salted water 3 minutes until al dente. Chill with cold water and let drain. Cut in halves.
Cut halloumi into pieces. Put halloumi pieces on the skewers alternating with aspargus.
Marinade: Mix all ingredients and season with pepper.
Fry skewers on the barbecue or in a frying pan. Serve with the marinade.
