• Mike Van de Elzen: Grilled asparagus with haloumi, lemon dressing and almonds

  • Sep 29 2024
  • Length: 5 mins
  • Podcast

Mike Van de Elzen: Grilled asparagus with haloumi, lemon dressing and almonds

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  • Summary

  • Grilled asparagus with haloumi, lemon dressing and almonds

    250gm haloumi

    2 bunches asparagus

    1/2 cup roasted whole almonds

    2 tbsp honey

    Flour for haloumi

    Extra sunflower oil for frying

    Flaky salt

    Lemon dressing

    Juice of 2 lemons

    1 Tbsp Dijon mustard

    1 cup sunflower oil

    Salt and freshly ground black pepper

    2 Tbsp honey

    Preheat the oven to 180*C. Smash the almonds roughly into large chunks. Place these in a baking tray and drizzle with honey.

    Bake in the oven for about 10 minutes or until the honey begins to caramelize.

    Squeeze the juice from thelemons into a bowl. Then whisk in the Dijon mustard, honeyand finally slowly whisk in the oil. Season the dressing with a pinch of salt..

    Blanch the asparagus in some salted boiling water, then refresh in iced water. Drain and toss through a little sunflower oil, season with saltand chargrill either on your BBQ or in a grill in a hot cast-iron pan. Set aside and clean the pan.

    Slice the haloumi into ½ cm wide strips, toss in some flour, then fry in sunflower oil over a medium heat. Turn and fry the otherside.

    Arrange all the asparagus onto a platter along with the grilled haloumi, toasted almonds and finish with the lemon dressing.

    See omnystudio.com/listener for privacy information.
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