Orange-roasted asparagus with haloumi and mint
Try this delicious vegetarian side recipe that sees asparagus topped with crispy, salty haloumi and mint. Created by Emma Galloway for Taste magazine
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Cooking tools:
- Oven
- Dish
- Mixing bowl
- Skillet
- Serving platter
- Spoon
- Pepper mill
- Chef's knife
- Cutting board
- Citrus press
- Measuring spoon
- Tongs
- Spatula
Ingredients
- 2 bunches asparagus, trimmed
- zest 1 small orange
- 3 tablespoons freshly squeezed orange juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- fine sea salt
- freshly ground black pepper
- olive oil, for frying
- 200 grams packet haloumi, thinly sliced
- handful mint leaves
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