Halloumi salad with chilli jam

Name: Halloumi salad with chilli jam
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp Essential Olive Oil; 1 clove/s garlic, finely chopped; 2 tbsp Tracklements Fresh Chilli Jam; ½ Essential Lime, juice; 230 g British asparagus, trimmed; 1 head red chicory, trimmed and roughly sliced; 150 g Essential Cherry Tomatoes, halved; 250 g pack Essential 30% Reduced Fat Cypriot Halloumi, cut into 1cm sliced; 1 tbsp pumpkin seeds

British 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.

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Vegetarian

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

2 tbsp Essential Olive Oil
1 clove/s garlic, finely chopped
2 tbsp Tracklements Fresh Chilli Jam
½ Essential Lime, juice
230g British asparagus, trimmed
1 head red chicory, trimmed and roughly sliced
150g Essential Cherry Tomatoes, halved
250g pack Essential 30% Reduced Fat Cypriot Halloumi, cut into 1cm sliced
1 tbsp pumpkin seeds

Method

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.

Cook’s tip

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.