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
Instructions
- 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.
Notes
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.
