Name: Orange-roasted asparagus with haloumi and mint
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

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

Serves 4

Cook

25M

For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com

Ingredients

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

Method

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.

Emma Galloway