Summer season means less food fuss. As the days grow warmer our appetites tend to crave fresher, lighter, cooler fare. We tend to avoid using our stoves and incorporate fresh local produce as much as we can.
As our desire for cheese never waines, we opt for fresh cheese to satisfy our cheese cravings. Paired with fresh fruit, barbequed vegetables or barbequed themselves.
While in season try this Asparagus & halloumi salad on the next hot Summer day.
450 g asparagus
250 g halloumi
1 bulb of fennel
1 red onion
2 tablespoons extra virgin olive oil
½ an orange
Boil asparagus until tender, then place in cold water to stop the cooking.
Over a hot grill. Add sliced halloumi, and cook until charred, turning every so often
Slice the fennel thinly, and peel and slice the onion.
Add to asparagus and halloumi.
Mix oil with the orange zest and juice, and season with sea salt and pepper.
Add dressing to all ingredients, mix well and serve Best while the halloumi is still warm.
Original Recipe by Jaime Oliver: http://bit.ly/2rrmix8