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Essential Olive Oil500ml
500mlItem price
£5.50Price per unit
£1.10/100mlBritish asparagus is in peak season in May, and tastes beautiful in this punchy salad. If you wish, you could use a griddle pan or barbecue to cook the asparagus and halloumi.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat 1½ tbsp oil in a small saucepan over a medium heat. Add the garlic and cook for 1 minute until golden and fragrant. Stir in the chilli jam and lime juice to make a dressing; set aside off the heat.
Heat a large frying pan over a medium-high heat. Toss the asparagus in the remaining ½ tbsp oil and add to the pan. Cook for 6-7 minutes, shaking the pan regularly, until charred in places and tender. Divide between plates with the chicory and tomatoes.
Return the frying pan to a medium heat and add the halloumi slices. Fry for about 1 minute on each side until golden. Divide between plates and spoon over the dressing. Scatter with the pumpkin seeds and serve immediately.
LEFTOVERS
Pumpkin seeds: These are a source of zinc, which supports the immune system. Scatter over anything from summer salads and soups to pasta, muesli or granola.
Typical values per serving when made using specific products in recipe
Energy | 2,673kJ/ 642kcals |
---|---|
Fat | 42g |
Saturated Fat | 20g |
Carbohydrates | 21g |
Sugars | 16g |
Fibre | 9.6g |
Protein | 40g |
Salt | 3.2g |
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£5.50Price per unit
£1.10/100ml0 added
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Quantity of Cooks' Ingredients Garlic in trolley 0
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60pPrice per unit
60p each0 added
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£3.90Price per unit
£1.86/100g0 added
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30pPrice per unit
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£6.65Price per unit
£19.22/kg0 added
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£1.65Price per unit
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£1.00Price per unit
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20p each est.Price per unit
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£2.25Price per unit
£1.13/100g