Asparagus with halloumi

(13 ratings)
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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