Grilled Halloumi Cheese and Asparagus with Garlic & Rosemary Marinated Beetroot
This simple and speedy salad tastes sensational.
Serves: 4 as a starter
Preparation time: 5 minutes
Cooking time: 7 minutes approx
1 x 250g pack halloumi, drained
1 x 150g pack asparagus tips, trimmed
2tbsp (30ml) olive oil
freshly ground black pepper
1 x 50g bag of rocket ready washed
1 x pouch Baxters Garlic & Rosemary Marinated Beetroot
- Heat a griddle or a non-stick frying pan. Use a sharp knife to slice the halloumi into 8, 1cm thick pieces. Place on a plate with the asparagus, drizzle over the olive oil, season with pepper, then turn until coated.
- Add the halloumi to the hot pan and cook for 1 – 2 minutes on each side until golden and charred. Set aside whilst you cook the asparagus for 3 minutes, turning until lightly charred and just tender.
- Meanwhile, divide the rocket between four plates. Empty the beetroot into a bowl, reserving the juice separately. Arrange the beetroot on top of the leaves, followed by the halloumi and asparagus. Drizzle over the reserved beetroot juice and serve.