Jamie Oliver

Asparagus & halloumi salad

Asparagus & halloumi salad

Serves 3–4
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    403
    20%
  • Fat
    28.7g
    41%
  • Saturates
    15.1g
    76%
  • Protein
    25.9g
    52%
  • Carbs
    10.9g
    4%
  • Sugars
    9.7g
    11%
  • Salt
    3.3g
    55%
  • 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
Tap For Ingredients

Method

  1. In a large pan of boiling salted water, boil the asparagus until tender, then refresh in cold water.
  2. Preheat a griddle pan over a high heat. Slice and add the halloumi, then cook until charred, turning occasionally.
  3. Trim and finely slice the fennel, then peel and finely slice the onion.
  4. Place into a bowl with the asparagus and halloumi.
  5. Combine the oil with the orange zest and juice, then season well with sea salt and black pepper.
  6. Pour the dressing over the other ingredients, toss well and serve on a platter while the halloumi is still warm.

Tip

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Nutrition per serving
  • Calories
    403
    20%
  • Fat
    28.7g
    41%
  • Saturates
    15.1g
    76%
  • Protein
    25.9g
    52%
  • Carbs
    10.9g
    4%
  • Sugars
    9.7g
    11%
  • Salt
    3.3g
    55%
  • Fibre
    1.3g
    -

Of an adult's reference intake