Asparagus & halloumi salad

Name: Asparagus & halloumi salad
Total time: 15 min
Yield: 3–4
Ingredients: 450 g asparagus; 250 g halloumi; 1 bulb of fennel; 1 red onion; 2 tablespoons extra virgin olive oil; ½ an orange

Serves 3–4

Cooks In15 minutes

DifficultyNot too tricky

Jamie Magazine Vegetables Alfresco British Starters

Nutrition per serving

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

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

Jamie Magazine

By Laura Fyfe

Tap For Ingredients

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.