Halloumi salad with chilli jam

Serves 2

Ingredients

  • 2 tbsp Olive Oil
  • 1 clove garlic finely chopped
  • 2 tbsp Fresh Chilli Jam
  • 1/2 Lime juice
  • 230 g asparagus trimmed
  • 1 head red chicory trimmed and roughly sliced
  • 150 g Cherry Tomatoes halved
  • 250 g Cypriot Halloumi cut into 1cm sliced
  • 1 tbsp pumpkin seeds

Instructions

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.