Ingredients:
1 lb asparagus
1 halloumi cheese
2 tablespoons well seasoned flour
2 tablespoons olive oil
1/2 cup pine nuts
1 cup parsley, chopped
1/2 cup olive oil
1 lemons, juice of
Directions:
Snap the stems off the asparagus so that you are left with the green, edible parts.
Drop the asparagus into boiling water for about 4 minutes, until al dente.
Drain and refresh under cold water.
Set the asparagus aside to drip dry.
Unwrap the halloumi and pat it dry.
Slice it into eight slices and press it into the seasoned flour to coat.
Put the olive oil in a pan to heat and when it is hot, slide in the halloumi cheese slices.
Cook for a minute per side, until a golden colour.
Mix up the olive oil, parsley and lemon juice.
Serve the asparagus with the warm halloumi and the dressing drizzled over the top.
Scatter the pine nuts over the plate.
Dressing: Mix up the olive oil, parsley and lemon juice.
Servings: 6
Time preparation: 30 min.
Time total: 32 min.