Chargrilled asparagus and halloumi

Chargrilled asparagus and halloumi
  • Serves icon Serves 6
  • Time icon Ready in 30 minutes

The barbecue gives this chargrilled asparagus and halloumi dish gorgeous smoky flavour. Alternatively you can cook it on the hob using a cast iron griddle.


  • 2 x 240g packs halloumi, drained and sliced into 12 large, thin slices
  • 375g asparagus, trimmed
  • 5 tbsp extra-virgin olive oil, plus extra to drizzle
  • 1 tsp mixed peppercorns, roughly ground
  • 1 tbsp lemon juice
  • Pinch of sugar
  • 1 tbsp chopped fresh flatleaf parsley
  • 3 tbsp medium-sized capers
  • 2 lemons, each cut into 6 wedges


  1. Put the cheese and asparagus in separate dishes and pour 1 tablespoon of the oil over each. Scatter the ground peppercorns over each side of the cheese and a little salt over the asparagus.
  2. Mix the lemon juice with a pinch of sugar and whisk in 2 more tablespoons of the oil. Season with a pinch of salt and add the chopped parsley. Set aside.
  3. Soak the capers in cold water for 5 minutes, then drain and dry on kitchen paper. Heat the remaining tablespoon of the oil over a high heat and fry the capers until dry and crisp. Tip onto kitchen paper to drain.
  4. Heat a cast-iron griddle pan over a high heat. When it starts to smoke, turn the heat to medium and griddle the asparagus and lemon wedges on each side until tender – about 5 minutes. Cook the cheese for about 1 minute each side until nice brown stripes appear.
  5. Divide the asparagus and haloumi between 6 plates. Scatter with the crispy capers, pour over the dressing and drizzle with extra olive oil. Serve as hot as possible with the lemon wedges.


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