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Asparagus & halloumi salad
Vegetarian
v
Gluten-free
gf
Asparagus & halloumi salad
Vegetarian
v
Gluten-free
gf
Serves
Serves
3–4
Time
Cooks In
15 minutes
Difficulty
Not too tricky
Jamie Magazine
Vegetables
Alfresco
British
Starters
Nutrition per serving
Plus
Calories
403
20%
Fat
28.7g
41%
Saturates
15.1g
76%
Sugars
9.7g
11%
Salt
3.3g
55%
Protein
25.9g
52%
Carbs
10.9g
4%
Fibre
1.3g
-
Of an adult's reference intake
Recipe From
Jamie Magazine
By Laura Fyfe
Tap For Method
Ingredients
450 g asparagus
250 g halloumi
1 bulb of fennel
1 red onion
2 tablespoons extra virgin olive oil
½ an orange
Tap For Method
Recipe From
Jamie Magazine
By Laura Fyfe
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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.
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Recipe From
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By Laura Fyfe
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