Halloumi salad with chilli jam
Waitrose and Partners

Halloumi salad with chilli jam

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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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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  • 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


  1. 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.

  2. 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.

  3. 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


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


2,673kJ/ 642kcals



Saturated Fat












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5 out of 5 stars5 ratings