Grilled Asparagus, Grapes and Haloumi with Lemon Vinaigrette

Ingredients

• 1 lb California asparagus (500 g)
• 3 tbsp olive oil (45 mL)
• Salt and pepper to taste
• 4 oz haloumi cheese (125 g)
• 1 lemon
• 1 garlic clove, minced
• 1 cup California red or green table grapes, cut in half (250 mL)
• 1 tbsp chopped mint or snipped chives or a combo (15 mL)

Instructions

1. 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 (5 mL) oil. Sprinkle with salt and pepper.
2. Whisk 2 tbsp (30 mL) lemon juice with remaining oil, garlic, salt and pepper. Slice haloumi into 1/4-inch (0.5 cm) pieces, and place in a small dish. Drizzle with half the lemon juice mixture, and turn to coat haloumi. Place asparagus on grill and barbecue until tender, about 3 to 5 minutes. Place haloumi on barbecue for the last minute, turning once, and watching carefully. Remove once it starts to melt.
3. To serve, line asparagus on a platter, scatter with grapes and place haloumi on top. Sprinkle with herbs, and then drizzle with remaining vinaigrette.

Notes