Asparagus & Halloumi Kebabs


Serves 6 people - Ready in 30 minutes

Vegetarian - Gluten Free

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  • 2 red peppers

  • 200g Co-op British asparagus tips, halved

  • 180g Co-op halloumi, cut into bite-sized chunks

  • 1 Co-op British courgette, halved lengthways, then sliced into 12 half moons

  • 1 red onion, cut into 12 wedges

  • 1½ tbsp Co-op olive oil

  • ½ tsp smoked paprika

  • Pinch of chilli flakes

  • ½ tbsp white wine vinegar


  1. Preheat the grill to high. Put the red peppers on a baking tray and grill for 15-20 mins, turning regularly, until charred all over — or cook on the barbecue if you prefer.

  2. Remove, put in a food storage bag and leave to cool. Thread the asparagus tips, halloumi chunks, courgette slices and red onion wedges onto 6 metal skewers. Season and drizzle with 1 tbsp olive oil.

  3. Put them on a baking tray lined with foil and greased with extra oil, or place directly on the barbecue. Cook for 3-5 mins, then turn over and repeat for the other side.

  4. Meanwhile, peel the cooled peppers and put in a mini food processor. Add ½ tbsp olive oil, ½ tsp smoked paprika, a pinch of chilli flakes and white wine vinegar. Season and whizz until smooth.

  5. Drizzle a little of the sauce over the kebabs and serve with the remaining sauce on the side.