Asparagus Spears with Halloumi and Caramelised Walnuts
October 13, 2008
Asparagus is still in the shops and though I couldn’t call this an Indian summer, it hasn’t rained today, not yet at least.
So I rustled this up for an al fresco lunch and sat out there in my thickest sweater, pretending it wasn’t 70-odd shopping days to Christmas.
Asparagus Spears with Halloumi and Caramelised Walnuts (for 2 with bread)
50g walnut halves
1 dsp honey
100g broccoli florets
about 10 asparagus spears
Saute the walnuts in the butter for just a couple of minutes, then drizzle in the honey and give them another minute or so – any more and they will begin to burn. Extract the walnuts from the pan and leave them to cool.
On a hot griddle sear the halloumi for a few minutes on each side. I like my halloumi virtually charcoaled on the outside and succulent within, so I don’t grease the griddle, though you can for a more golden effect.
Steam the broccoli and asparagus for about 5 minutes, no more. Leave to cool.
I dressed all the ingredients with 3 parts olive oil to 1 of balsamic vinegar, plus a quarter of a teaspoon grainy mustard and the same of honey.