Halloumi & asparagus salad with chilli jam

British asparagus is in peak season in May, and tastes beautiful in this punchy salad. If you wish, you could use a griddle pan or barbecue to cook the asparagus and halloumi.

Ingreadient

• 2 tbsp Essential Olive Oil
• 1 clove/s garlic, finely chopped
• 2 tbsp Tracklements Fresh Chilli Jam
• ½ Essential Lime, juice
• 230g British asparagus, trimmed
• 1 head red chicory, trimmed and roughly sliced
• 150g Essential Cherry Tomatoes, halved
• 250g pack Essential 30% Reduced Fat Cypriot Halloumi, cut into 1cm sliced
• 1 tbsp pumpkin seeds

Step by step

1. Heat 1½ tbsp oil in a small saucepan over a medium heat. Add the garlic and cook for 1 minute until golden and fragrant. Stir in the chilli jam and lime juice to make a dressing; set aside off the heat.
2. Heat a large frying pan over a medium-high heat. Toss the asparagus in the remaining ½ tbsp oil and add to the pan. Cook for 6-7 minutes, shaking the pan regularly, until charred in places and tender. Divide between plates with the chicory and tomatoes.
3. Return the frying pan to a medium heat and add the halloumi slices. Fry for about 1 minute on each side until golden. Divide between plates and spoon over the dressing. Scatter with the pumpkin seeds and serve immediately.