Soak the Halloumi in cold water. (This reduces the salt content in the cheese.)
Remove the woody ends of the asparagus, then cut the remaining asparagus in half. In a pan, bring salted water to boil and cook the asparagus for a few minutes. Drain the hot water and then briefly rinse the asparagus under cold water.
Allow the Halloumi to drain and cut it into eight evenly-sized pieces. Put two pieces of Halloumi and six asparagus pieces on each skewer.
Combine all ingredients for the dip.
Grill the Halloumi and asparagus skewers for about 2 to 3 minutes on both sides or until the cheese is hot.
Plate the skewers and top with the orange dip. Then garnish with salad or cress.
Nutritional information per portion
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