• Add 6 ounces of Halloumi cheese to a boil, cover with cool water. Set aside for 1 to 2 hours (will remove some saltiness and soften slightly.)

Strawberry-Balsamic Sauce:

• Make this first - then spoon over Halloumi Skewers right off the grill.

  To a small heavy pot - add balsamic vinegar, honey, garlic & pepper. Bring to a simmer and cook over medium simmer until reduced by half. Remove from heat and add strawberries and their juices.

Halloumi Skewers:

• Drain Halloumi and cut in half; cut into 12 even rectangles.

  Wash asparagus well and trim; cut into 1 1/2 " lengths.

  Cut shallots (or use red onion) into 1" chunks.

  Add all ingredients (except strawberries) to the Seasoned Herbal Oil in a small bowl; mix to combine.
• If using Bamboo Skewers - soak them for 1 hour covered with cool water. (I have used metal skewers.)

  Thread the Halloumi, Onions and Asparagus on 4 skewers. Place on a rimmed baking sheet. Baste both sides with the Seasoned Oil.
• Set grill to high heat and oil the grates lightly. When hot add the skewers and cook until very golden underneath, about 3 minutes, turn over, cook an additional 2 -3 minutes and return to the baking sheet. These are best served warm! Yes, they can be reheated.

  Strawberries: pop them on the end of skewers in the last minute of grilling OR simply add them to the end of skewers after grilling.

To Serve:

• Serve the skewers warm with The Strawberry-Balsamic Sauce.

  Garnish with herbs - small basil leaves would be nice.