Chef Tim Bilton has a flair for cooking with asapargus and ensuring that his dishes are healthy and appealing to the eye.
Asparagus and Grilled Halloumi Salad
This is a great alfresco summery salad which is brilliant to share with family and friends.
1 bunch Asparagus
1 pack 250g Halloumi
1 Fennel bulb
1 Red onion
1 Orange Zest and juice, slice or segments
Drizzle Olive oil
Sea Salt and pepper
Heat a griddle pan and cook the asparagus approx. 3 minutes on one side or until the asparagus starts to char and then turn and cook for a further 2 minutes, remove and keep warn.
Slice the Halloumi and griddle until chard, turning to get the charred look on the cheese.
Trim and slice finely the fennel and red onion.
Place the zest and orange juice into a bowl and season with salt and pepper mix in the olive oil.
Add the asparagus, Halloumi, fennel and onion.
Lightly toss together.
Serve on a large plate or bowl.
One of the great flavour combinations is fennel with orange they just work so well together.
Tip:- Adding a few cherry tomatoes and fresh mint is also great to add to the salad.
