Grilled Asparagus, Grapes and Haloumi with Lemon Vinaigrette
By 
You’ll Need
- 1 lb California Asparagus
- 3 Tbsp olive oil
- Salt and freshly ground black pepper to taste
- 4 oz haloumi cheese
- 1 lemon
- 1 garlic clove, minced
- 1 cup California Red or Green Table Grapes, cut in half
- 1 Tbsp chopped mint or snipped chives or a combo
Prep and Cook
- Oil grill and preheat barbecue to medium. Snap tough ends from asparagus, either discard or use for stock. Place asparagus in a bowl and toss with 1 tsp oil. Sprinkle with salt and pepper.
- Whisk 2 Tbsp lemon juice with remaining oil, garlic, salt and pepper. Slice haloumi into ¼" slices and place in a small dish. Drizzle with half the mixture, turn haloumi. Place asparagus on grill and barbecue until tender, 3 to 5 minutes. Place haloumi on barbecue for the last minute, turning once, watch carefully. Remove once it starts to melt.
- To serve, line asparagus on a platter, scatter with grapes and place haloumi on top. Sprinkle with herbs, then drizzle with remaining vinaigrette.
