Asparagus with halloumi

(13 ratings)

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Asparagus and Halloumi
Asparagus and Halloumi
  • Serves: 4

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Pan-fried halloumi cheese is perfect with the subtle flavour of asparagus. Add dressed rocket leaves for a tasty lunch or dinner party starter.


  • 6-8 asparagus spears per portion, peeled from the tips down
  • 20g (oz) buttery spread
  • 2 handfuls rocket leaves, picked and lightly rinsed
  • 4 x 30g (1) slices of halloumi
  • 1tsp olive oil
  • 1tsp lemon juice
  • Pepper


  1. Snap the woody end from each asparagus spear and discard. Peel the stalks carefully from the tips down. Drop into a large pan of water and cook for 2-3 mins until tender. Drain, brush with buttery spread and season lightly with pepper.
  2. Meanwhile, place a non-stick frying pan over a medium heat and once hot, place the halloumi slices in the pan and fry for 1-2 mins on each side until a rich golden brown in colour.
  3. Mix together the olive oil and lemon juice for the dressing.
  4. Place the buttery spread asparagus spears in a line in the centre of each plate and scatter the rocket leaves in the middle of the spears. Drizzle with a little lemon oil before topping with the fried halloumi slice. This works well with the asparagus served warm or cold.

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  • 3
(13 ratings)

Your comments

Stacey Guilliatt

Would have to make this! Halloumi is my favourite cheese (I'm a cheese addict!) and paired with rocket, it's delicious! Add asparagus to that and I'm sure it would be heavenly.


What's not to like? Salty halloumi, peppery rocket, tender asparagus and the sharp tang of lemon. Fab as a side dish to a BBQ or a starter. Mmm making my mouth water!!

Loraine Keogh

This was a lovely meal for us. Although it looked like a small portion, it was enough for the four of us.

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