INGREDIENTS
2 tablespoons olive oil
2 garlic cloves, crushed
2 bunches mini asparagus, trimmed
1 red capsicum, seeded, cut into 2cm-wide strips
2 small zucchini, peeled into ribbons
180g Halloumi, cut into 5mm-thick slices
2 tablespoons lime juice
1/4 cup (40g) pine nuts, toasted
Lime wedges, to serve
DIRECTIONS
Step 1
Heat a barbecue grill or chargrill on high. Combine oil and garlic in a bowl. Season. Toss asparagus and capsicum with half the oil mixture. Cook on grill, turning, for 3-4 mins or until lightly charred and just tender. Transfer to a plate. Cover with foil to keep warm.
Step 2
Toss zucchini in remaining oil mixture. Cook on grill, turning, for 2-3 mins or until lightly charred and just tender. Transfer to the plate. Cover with foil to keep warm.
Step 3
Cook the halloumi on the grill or BBQ for 1-2 mins each side or until golden. Arrange the asparagus, capsicum and zucchini on a serving platter. Drizzle with lime juice and sprinkle with the pine nuts. Top with the halloumi and serve with lime wedges.
Leave A Comment