
Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Thank you for signing up to Woman & Home. You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
Fried halloumi with asparagus and olives takes the much loved dish of cheese on toast to a whole new level. The salty halloumi works so well with the fresh asparagus and herbs to give a satisfying and flavourful bite. Halloumi is a semi-hard Cypriot cheese that has a savoury flavour. Its firm texture makes it a great meat alternative in vegetarian dishes, and means it holds together well when fried or grilled. Fried halloumi has a crisp and golden outside with a soft, salty centre. It makes a delicious addition to sandwiches and salads, and the perfect toast topper. Asparagus is in season and at its best in April and May, and this recipe is the perfect way to make use of an abundance of this springtime green. Our fried halloumi with asparagus and olives is a lovely light lunch or simple starter for a summer dinner party. It’s so quick and easy to make, but is always a guaranteed crowd pleaser.
Ingredients
- 8 slices sourdough bread
- 250g asparagus spears
- 3tbsp olive oil
- 450g halloumi cheese, cut into 8 slices
For the herb dressing
- 6tbsp flat-leaf parsley, chopped
- 3tbsp mint, chopped
- 3tbsp capers, rinsed
- 75g green olives, roughly chopped
- 4tbsp extra virgin olive oil
Method
- Mix together the ingredients for the dressing, set aside. Toast the slices of sourdough. Trim the asparagus spears, then blanch in boiling water for 2-3 mins until just tender. Drain and refresh under cold water.
- In a frying pan, heat the olive oil and fry the halloumi for a few mins on each side until golden and crispy. Serve the crispy halloumi and blached asparagus on the toasted sourdough, and drizzle over the dressing.
woman&home newsletter
Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Princess Catherine's tough struggle at her and Prince William's £750 per month starter home
Princess Catherine and Prince William shared a Welsh cottage when they first welcomed Prince George
By Caitlin Elliott Published
-
Nigella Lawson's famous dinner parties are canceled for the most relatable reason
Nigella Lawson's dinner parties may well be the pinnacle of home dining but the beloved chef and writer says she's not doing them anymore
By Aoife Hanna Published
-
King Charles's favourite teatime snack is cheap and easy - but has a suitably on-brand twist
The King's unusual teatime snack has been revealed...
By Laura Harman Published