An asparagus recipe for every occasion 
8 recipes to boost exercise 
High-protein vegetarian recipes 
Gluten-free recipes for Easter 
Step-by-step: how to make Jamie Oliver brownies 
Sausage Pasta 
Behind the Scenes in Italy 
Roast Leg of Lamb 
Smoothie Berry Breakfast Bowl 
How to Make Fruit Crumble 
Campaigns
Quick Easy and Healthy 
Nutritional Advice 
Family
Ministry of Food
Cookery School
Asparagus & halloumi salad
Asparagus & halloumi salad
Serves 3–4
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
Jamie Magazine
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
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.
Comments