Asparagus Salad with Manouri and Tomato Jam

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring around 100ml of water to a boil in a large frying (ideally griddle) pan as you will use it later for the cheese. Add the asparagus with some salt and cook for 4-5 mins (until al dente), tossing them with a silicone-tipped spatula (or tongs).

Step 2

While the asparagus are boiling, wash and pat dry your salad (or use a spinner for convenience). When asparagus is done, drain the water off the pan, add 1 tbsp olive oil and fry the asparagus for another 2 mins. Set the cooked spears aside.

Step 3

Make a delicious dressing: Top up the same pan with the rest of the olive oil and heat it up (medium heat). At this point, you can fry a couple of sliced garlic cloves to infuse the oil for 1 min. Discard the garlic and toss the tomato jam (or chilli jam), vinegar and lemon juice and zest. Stir until everything is blended and empty in a food container (ideally with a spout) until serving time.

Step 4

Cook the cheese: Return the pan to medium-high heat and fry the Manouri disc (or halloumi slices) for about 1 min each side until golden.

Step 5

Assemble the salad: divide the mixed leaves between plates, scatter the halved tomatoes and asparagus and top them up with the grilled cheese slices. Add seeds and capers (optionally) and pour the dressing.

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