Orange-roasted asparagus with haloumi and mint

Try this delicious vegetarian side dish recipe that sees asparagus roasted in a citrusy marinade and topped with crispy, salty haloumi and mint. Created by Emma Galloway for Taste magazine

By Emma Galloway
  • 25 mins cooking
  • Serves 4
  • Print
For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com


  • 2 bunch asparagus, trimmed
  • zest 1 small orange
  • 3 tablespoon freshly squeezed orange juice
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • fine sea salt
  • freshly ground black pepper
  • olive oil, for frying
  • 200 gram packet haloumi, thinly sliced
  • handful mint leaves


  • 1
    Preheat oven to 200°C. Place trimmed asparagus in an ovenproof dish.
  • 2
    Combine orange zest, juice, olive oil, lemon juice and honey in a small bowl and season with sea salt and freshly ground black pepper. Pour over asparagus and place in the oven to roast for 15-20 minutes (depending on how small or large your asparagus is) until tender.
  • 3
    When the asparagus is almost cooked, heat a frying pan over medium high heat. Add a splash of olive oil and cook the haloumi for 1 minute either side, or until golden.
  • 4
    To serve, transfer asparagus and all its lovely orange dressing to a serving dish, top with haloumi and scatter with mint. Serve immediately.

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