Asparagus, Halloumi And Pine Nut Salad

1. 1

   Snap the stems off the asparagus so that you are left with the green, edible parts.

2. 2

   Drop the asparagus into boiling water for about 4 minutes, until al dente.

3. 3

   Drain and refresh under cold water.

4. 4

   Set the asparagus aside to drip dry.

5. 5

   Unwrap the halloumi and pat it dry.

6. 6

   Slice it into eight slices and press it into the seasoned flour to coat.

7. 7

   Put the olive oil in a pan to heat and when it is hot, slide in the halloumi cheese slices.

8. 8

   Cook for a minute per side, until a golden colour.

9. 9

   Mix up the olive oil, parsley and lemon juice.

10. 10

    Serve the asparagus with the warm halloumi and the dressing drizzled over the top.

11. 11

    Scatter the pine nuts over the plate.

12. 12

    Dressing: Mix up the olive oil, parsley and lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.