Asparagus Chorizo and Haloumi skewers with herb oil

asparagus chorizo and haloumi skewer.jpg


  • 2 bunches asparagus, trimmed, cut into 5cm lengths

  • 150g haloumi

  • 1 chorizo sausage

  • 12 large semi-dried tomatoes, drained, halved lengthwise

  • 12 bamboo skewers, soaked in water for 30 mins

  • ¼ cup Parsley, for herb oil

  • ¼ cup Mint, for herb oil

  • 2 tbs chopped chives, for herb oil

  • 1 tsp Dijon mustard, for herb oil

  • 1 tbs apple cider vinegar, for herb oil

  • ¼ cup extra virgin olive oil, for herb oil


1. To make herb oil, blend all ingredients in a small food processor until finely chopped. Set aside in 1.5 cup of olive oil.

2. Blanch asparagus in boiling water for 30 seconds or until just tender. Drain and refresh under cold running water.

3. Cut haloumi into 5cm lengths, roughly the same thickness as the asparagus (about 1.5cm).

4. Cut chorizo into pieces similar to the haloumi.

5. Carefully thread 2 pieces of asparagus, chorizo, haloumi and tomato alternately onto each skewer. Brush with herb oil.

6. Preheat a chargrill or barbecue. Cook skewers for 1-2 minutes each side. Serve warm drizzled with more herb oil.


Trimmed ends from asparagus can be added when making vegetable stock, or blitzed until finely chopped and used as a base for pesto.