Halloumi & asparagus salad with chilli jam

Name: Halloumi & asparagus 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.

4.5 out of 5 stars(12) Rate this recipe

Vegetarian

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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.

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

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.

Typical values per serving when made using specific products in recipe