Really easy asparagus with griddled halloumi
SmartPoints® value per serving
A quick and impressive light lunch, perfect for al fresco dining – especially when asparagus is in season.
Lemon Juice, Fresh
1 tablespoons, half lemon
1 tablespoons, chopped
Capers, in Brine
1 tablespoons, drained and chopped
300 g, or 1 bunch
- Steam the asparagus spears for 3—4 minutes until tender. Divide between 2 warmed plates and season with a little of the lemon juice and some cracked black pepper.
- Meanwhile, heat a griddle pan. Brush the halloumi slices with 1 teaspoon of the olive oil. Griddle for a minute or two on each side or until softened with nice griddle lines. Place 2 slices on top of each plate of asparagus
- Mix the chopped capers and parsley together and sprinkle over the asparagus and halloumi. Squeeze a little more lemon over and add some more black pepper, then drizzle each plate with 1 teaspoon olive oil. Serve immediately