Asparagus & halloumi salad
SERVES 3–4
COOKS IN 15 MINUTES
DIFFICULTY NOT TOO TRICKY
NUTRITION PER SERVING
- Calories40320%
- Fat28.7g41%
- Saturates15.1g76%
- Protein25.9g58%
- Carbs10.9g4%
- Sugars9.7g11%
- Salt3.3g55%
- Fibre1.3g-
Ingredients
- 450 g asparagus
- 250 g halloumi
- 1 bulb of fennel
- 1 red onion
- 2 tablespoons extra virgin olive oil
- ½ an orange
Method
- In a large pan of boiling salted water, boil the asparagus until tender, then refresh in cold water.
- Preheat a griddle pan over a high heat. Slice and add the halloumi, then cook until charred, turning occasionally.
- Trim and finely slice the fennel, then peel and finely slice the onion.
- Place into a bowl with the asparagus and halloumi.
- Combine the oil with the orange zest and juice, then season well with sea salt and black pepper.
- Pour the dressing over the other ingredients, toss well and serve on a platter while the halloumi is still warm.
