SPEARED ASPARAGUS WITH ZA'ATAR

Blanch the asparagus and refresh immediately in ice cold water to stop any further cooking

Cut the halloumi into 1cm thick slices and pat dry

Brush a non stick fry pan with a little oil and pan fry the halloumi until golden brown on the edges. Drain on paper towels

Thread one piece of asparagus onto a skewer and then a piece of halloumi. Repeat so you ave two pieces of asparagus on each skewer

Sprinkle each skewer with Za'atar and squeeze over the lemon juice. To serve, pile the skewers onto a platter