Genevieve Taylor served up tasty harissa potato, halloumi and asparagus skewers with coriander and lemon oil on Saturday Kitchen.

Thge ingredients for the skewers are: 500g Charlotte (or other salad) potatoes, sliced in half lengthways, 250g asparagus, each spear cut into 3 pieces, 500g halloumi, cut into finger-thick wedges, 2 tbsp rose harissa paste and salt.

For the coriander and lemon oil: 5 tbsp extra virgin olive oil, small bunch fresh coriander, leaves finely chopped, 1 lemon, zest and juice, 1–2 tsp caster sugar, to taste, salt and freshly ground black pepper.

See more recipes by Genevieve in the book titled: Foolproof BBQ: 60 Simple Recipes to Make the Most of Your Barbecue available from Amazon now.