Halloumi and asparagus skewers

Ingredients
80ml basil pesto
80ml olive oil + extra olive oil for drizzling
30ml lemon juice
2 packets (200g each) asparagus
2 packets (200g each) braai halloumi, cut into 2cm-thick strips
Salt and milled pepper
Fresh basil leaves, for serving

Method
For dressing, combine basil pesto, olive oil and lemon juice. Set aside.
Break chalky bottom tips off asparagus (they snap off naturally at the ends) and discard.
Thread asparagus spears and halloumi onto 6 skewers (2-3 layers per skewer).
Drizzle with olive oil and season
Prepare medium-hot coals
Grill skewers until halloumi is golden and asparagus charred and bright green.
Serve immediately with basil pesto dressing and fresh basil scattered on top.