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.
24-30 thick asparagus spears cut into 8cm lengths
500 grams Grinning Gecko halloumi
Iliada extra virgin olive oil for brushing and drizzling
2 tablespoons za'atar spice mix
Juice of 2 lemons