Asparagus, Chorizo & Haloumi Skewers With Herb Oil
A delicious Spanish-style side dish
Ingredients
- 1 chorizo sausage
- 2 bunch asparagus, trimmed, cut into 5cm lengths
- 1/4 cup mint (for herb oil)
- 1/4 cup parsley (for herb oil)
- 1/4 cup extra virgin olive oil (for herb oil)
- 1 tsp dijon mustard (for herb oil)
- 12 large semi-dried tomatoes, drained, halved lengthwise
- 1 tbs apple cider vinegar (for herb oil)
- 2 tbs chives, chopped (for herb oil)
- 12 bamboo skewers, soaked in water for 30 mins
- 150g haloumi
Method
- To make herb oil, blend all ingredients in a small food processor until finely chopped. Set aside.
- Blanch asparagus in boiling water for 30 seconds or until just tender. Drain and refresh under cold running water.
- Cut halloumi into 5cm lengths, roughly the same thickness as the asparagus (about 1.5cm).
- Cut chorizo into pieces similar to the halloumi.
- Carefully thread 2 pieces of asparagus, chorizo, halloumi and tomato alternately onto each skewer. Brush with herb oil.
- Preheat a chargrill or barbecue. Cook skewers for 1-2 minutes each side. Serve warm drizzled with more herb oil.
