Charred Aspargus, Halloumi, Galotyri & Dukkah

A splendid starter that celebrates asparagus season.

Serves:

4

Prep Time:

5min

Cook Time:

10min

Cuisine:

Australian, Middle Eastern, Cypriot

Ingredients:

  • 90g Aphrodite Galotyri
  • 100g Aphrodite Halloumi, chopped
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp dukka (or spiced dukka)
  • 2 bunches asparagus, trimmed
  • ½ bunch coriander, leaves and stems
  • 3 slices pickled Jalapeño
  • ½ tsp coriander seeds
  • ½ tsp cumin seeds
  • 1 ½ tbsp extra virgin olive oil
  • 1 tbsp lemon juice

Method:

  1. To make the coriander and jalapeno dressing, put the coriander, jalapeno, coriander, cumin seeds, oil and lemon juice in the bowl of a small processor, season with salt and pepper and process until finely chopped. Set aside.
  2. Heat half the oil in a small non-stick frying pan over medium heat, add the halloumi and cook for 3-4 minutes or until golden brown, transfer to a bowl and stir through the dukka. Set aside.
  3. Heat a chargrill pan or BBQ over medium-high heat. Brush the asparagus with the remaining oil and grill for 7 minutes, turning occasionally.
  4. Spread the galoytri over the base of a serving plate, drizzle over the dressing and top with the asparagus and halloumi dukka.
Styling by Kirsten Jenkins

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