Asparagus & Halloumi Kebabs

Ingredients

• 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

Directions

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.