What you’ll need

Serves 2

  • 10-12 asparagus spears, trimmed
  • 80 g haloumi, cut into 1 cm-thick slices
  • 80 g mixed lettuce leaves
  • ¼ cup fresh parsley leaves
  • 1 lemon, cut into wedges

The easy bit

  1. Bring a medium pot of water to the boil, add the asparagus, cook for 2 minutes, then drain and refresh under cold water.
  2. Set aside.
  3. Heat a non-stick frying pan, add the haloumi slices and cook for 2-3 minutes on each side until golden brown.
  4. Place lettuce leaves on a serving plate and top with asparagus and fried haloumi.
  5. Scatter parsley on top and serve with lemon wedges.

Tip: Haloumi can also be cooked on the barbecue.

  • Energy 125 kcal
  • Protein 12g
  • Fat 7g
  • Carbs 3g
You must be logged in to post a comment.
Menu