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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.
- 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
- 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.
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.
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