Prep 30 mins
Cook 2 mins
Thanks to Michael Allemeier recipe. I was looking for Halloumi recipes and came up with this!
- 1 lb asparagus
- 1 lb halloumi cheese
- 2 tablespoons well seasoned flour
- 2 tablespoons olive oil
- 1⁄2 cup pine nuts
- 1 cup parsley, chopped
- 1⁄2 cup olive oil
- 1 lemon, juice of
- Snap the stems off the asparagus so that you are left with the green, edible parts.
- Drop the asparagus into boiling water for about 4 minutes, until al dente.
- Drain and refresh under cold water.
- Set the asparagus aside to drip dry.
- Unwrap the halloumi and pat it dry.
- Slice it into eight slices and press it into the seasoned flour to coat.
- Put the olive oil in a pan to heat and when it is hot, slide in the halloumi cheese slices.
- Cook for a minute per side, until a golden colour.
- Mix up the olive oil, parsley and lemon juice.
- Serve the asparagus with the warm halloumi and the dressing drizzled over the top.
- Scatter the pine nuts over the plate.
- Dressing: Mix up the olive oil, parsley and lemon juice.
Very, Very, Delicious! I had some halloumi left over from one of the previous rounds and this was the perfect recipe to finish it with. The asparagus was crispy tender, the cheese nice and mellow, and the toasted pine nuts finished it off perfectly. Thnx for sharing your recipe, ~Rita~. Made for the Voracious Vagabonds of ZWT 6.
Oops, I posted my picture of this but forgot to review it! This was very good and much enjoyed by DH and I... especially the fried cheese! Also, it's a very pretty looking side dish. Made for ZWT6.
We thoroughly enjoyed this tasty dish and I look forward to making it again and again. This recipe was posted in 2003 -- long before Zaar was very specific about ingredient amounts. So you might want to update some items, especially the halloumi. I had half a pound of asparagus -- or enough for 1/2 a recipe. The recipe calls for 1 halloumi cheese. Our halloumi packs average around 180 grams (or 6 ounces) so I used half a pack. I added only 2 tablespoons of pine nuts (which I toasted) and that was plenty. I also made 1/4 of the dressing (which was more than enough), and doubled the lemon juice. I think halloumi cries out for lemon. Thanks for a fantastic recipe. Yum, yum, yum!