Asparagus, halloumi and rapeseed oil salad


For the salad

  • 1 tbsp rapeseed oil
  • 2 bundles of British asparagus, woody ends trimmed and chopped into 2in pieces
  • 150 g broad beans, shelled
  • 300 g halloumi cheese, cut into thick slices
  • 4 spring onions, finely sliced
  • 2 large handfuls rocket
For the dressing

  • 5 tbsp rapeseed oil
  • 1 lemon, juice only
  • 1 tsp caster sugar
  • 1 cloves garlic, peeled and crushed
  • 2 tbsp finely chopped mint
  • 1 red chilli, de-seeded and finely chopped


Rachel Green’s Spring Salad Is A Vibrant Mix Of Crisp Asparagus And Toothsome Grilled Halloumi Cheese

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