Story: Spring Asparagus, Grilled Haloumi, Toasted Macadamia
Episode: 9
Presenter: Caroline Taylor
Air Date: 17th November

Chef Caroline Taylor reveals an in-season favourite that’s easy to prepare at home — sourdough with grilled asparagus, halloumi, broad bean jewels and honey.

Serves 2

Ingredients

• 10 sprigs asparagus or one bunch
• 400g haloumi sliced into rectangles
• 1 cup double peeled broad beans
• 2 Tbsp. honey
• ½ cup extra virgin olive oil
• 2 Tbsp. salted butter
• Salt and pepper for seasoning
• 4 pieces of Sourdough bread or any bread toasted

Method

• Heat up a heavy bottomed frypan and add in half the oil and butter, once melted add in the asparagus and toss around the pan coating it thoroughly then season with salt and pepper. Give it about a minute max and remove from the pan, set aside.
• Add in the extra oil and butter and make sure the pan is a nice steady heat, then add in the haloumi. Cook for about 1 minute and check that it’s going golden.

Once golden, flip over and repeat on the other side.

• Toast your bread, spread on plenty of butter and get ready for plating up.
• Toast down first, then criss-cross asparagus and haloumi. Toss double peeled broad beans in the leftover oil and butter in the frypan and add on top of the dish.
• Drizzle with honey and sprinkle with toasted macadamias, if you like chilli you can add a sprinkle of dried chilli at this stage too.
• If you are serving this for brunch you can add bacon and a poached egg, yum!