To blanch the asparagus
Halve the asparagus, blanch in boiling salted water for approx. 2 mins., drain and rinse in cold water. Mix the asparagus with the oil and salt.
Carefully thread the asparagus and halloumi onto two skewers, brush the halloumi with oil.
Cover and grill the skewers over/on a medium heat (approx. 220 °C for approx. 5 mins. on each side.
Whisk together the oil and lemon juice, mix in the mint, season, drizzle over the skewers.