Angela Stone – Gluten Free Recipe : Asparagus & halloumi salad
1 bulb of fennel
1 red onion
2 tablespoons extra virgin olive oil
½ an orange
In a large pan of boiling salted water, boil the asparagus until tender, then refresh in cold water.
Preheat a griddle pan over a high heat. Slice and add the halloumi, then cook until charred, turning occasionally.
Trim and finely slice the fennel, then peel and finely slice the onion.
Place into a bowl with the asparagus and halloumi.
Combine the oil with the orange zest and juice, then season well with sea salt and black pepper.
Pour the dressing over the other ingredients, toss well and serve on a platter while the halloumi is still warm.
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