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Asparagus and Halloumi Salad

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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15 Minutes
Serves 2 People

1 tbsp Mr Hugh’s Oil

2 bundles of British asparagus, chopped into 2-inch pieces

150g broad beans

300g halloumi cheese, cut into thick slices

4 spring onions, finely sliced

2 large handfuls rocket


For the dressing:

5 tbsp of Mr Hugh’s Garlic Rapeseed Oil (Buy Now)

1 lemon, juice only

1 tsp caster sugar

2 tbsp finely chopped mint

1 red chilli, de-seeded and finely chopped


Heat a griddle pan, drizzle with the rapeseed oil and griddle the asparagus for 3 – 4 minutes, remove from the heat and allow to cool.

Cook the broad beans, in a pan of lightly salted boiling water for 3 – 4 minutes, or until tender. Drain and refresh under cold running water, then peel away the tough outer skins.

Griddle the slices of halloumi for 2 minutes on each side, or until golden brown all over.

Mix the cooked asparagus and broad beans together in a bowl, then stir in the spring onions and toss with the rocket leaves. Drizzle over the dressing and toss well to coat.

To serve, divide the salad among four serving plates and top each plate with three slices of halloumi. Grind over some black pepper and serve.

For the dressing whisk together the oil, lemon juice, caster sugar and garlic until well combined. Stir in the mint and chilli, season with salt and freshly ground black pepper and set aside.