These summery skewers are a fun and practical variation on the norm – using two skewers makes them really stable and easy to turn, which is useful when cooking on the bars of a barbecue. What's even tastier is that these vegeterian skewers are suitable for those following a gluten and nut-free diet. You will need 8 wooden or metal skewers for this recipe - if using wooden skewers, soak them in cold water for 20 minutes to prevent them burning.
Put the asparagus spears in a deep frying pan or wide saucepan (large enough for the asparagus to lie flat in a single layer) with enough water to barely cover. Put over a high heat and boil for 3 minutes until the asparagus is nearly tender. Refresh under cold water, drain and tip the asparagus onto a chopping board. Cut each spear in half across the middle.
Thread an asparagus length onto two skewers horizontally, one skewer sticking through at each end. Follow this with a halloumi spear, then another asparagus length, then halloumi, then asparagus. Repeat with the remaining skewers and ingredients to make four double-skewers in total. Drizzle with olive oil and season lightly with salt and pepper (remembering that halloumi is salty).
If using a barbecue, make sure the coals are white-hot with no trace of flame. If using a griddle pan, put it over a high heat until smoking hot.
Lay the skewers directly onto the barbecue bars (or in a single layer in the hot griddle pan. You may need to work in batches). Leave undisturbed for 2-3 minutes, until well-marked with griddle lines. Flip each skewer to cook the other side in the same way. Remove to a platter or serving plates.
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