Barbecued Haloumi and Char-grilled Asparagus with Salsa Verde

Salsa verde simply means green sauce - When you throw a barbecue, sometimes a vegetarian friend may come or you just want to cook something that does not involve meat. They are many vegetarian recipes that are very tasty and this one is a good example, it's tasty and very easy to make. Indulge!

16 spears of asparagus, about 2 bunches, trimmed
4 bamboo skewers, soaked in hot water for 15 minutes
400g (14 ounces) haloumi cheese, thickly sliced
olive oil

Salsa Verde
1 cup flat-leaf parsley, finely chopped
1/2 cup mint leaves, finely chopped 
1/2  cup basil leaves, finely chopped
2 tablespoons capers, rinsed drained and chopped 
1/4 teaspoon yellow asafetida powder

2/3 cup olive oil 
1/4 cup lemon juice
salt and pepper to taste

Method

1. Combine all the salsa verde ingredients in a bowl.
2. Thread 4 asparagus spears onto each skewer.
3. Brush the asparagus and haloumi generously with olive oil.
4. Barbecue the asparagus for 2 minutes each side, or until just tender.
5. Barbecue the haloumi on a hot plate for 2 minutes each side, or until golden.
6. Serve: slide the asparagus off its skewers, place a large spoonful of salsa verde onto 4 plates and top with asparagus and haloumi. Pass the remaining salsa separately.
7. Enjoy!
8. Note: asafetida powder delivers a smooth flavor, reminiscent of leeks and is avaliable at any good asain grocery, it is also used in indian cooking.

Here is some information about Haloumi as mentioned on australiangoodtaste.com.au:

1. Thought to have originated in Cyprus, haloumi (pronounced ha-LOO-me) is traditionally made with sheep's milk, but these days cow's milk is more often used.
2. Haloumi is classified as a stretched-curd cheese because it's made by heating the curds in water until they become elastic, then kneading them to release the whey. The result is a firm, slightly rubbery cheese that sometimes "squeaks" on your teeth when you take a bite.
3. Like that other well-known Greek cheese, feta, haloumi is quite salty because it's matured in brine. However, it has a milder flavour and more pliable texture.
4. The thing that makes haloumi so good for cooking is that it's one of the few cheeses to maintain its shape when heated. It can be baked, fried or grilled until the outside becomes crisp and golden and the inside melts slightly.
5. To counteract its salty taste, haloumi is often combined with mint or other herbs, and also goes well with Mediterranean flavours, such as capers, anchovies, garlic and tomatoes. For a quick and easy appetiser, simply fry some haloumi and serve with a squeeze of lemon juice.
6. After opening, store haloumi in brine in an airtight container in the fridge for up to two weeks.

(Sources: iskcon.net.au, australiangoodtaste.com.au)