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Mike van de Elzen: Grilled asparagus with halloumi

Author
Newstalk ZB Staff,
Publish Date
Sun, 21 Oct 2018, 12:09PM

Mike van de Elzen: Grilled asparagus with halloumi

Author
Newstalk ZB Staff,
Publish Date
Sun, 21 Oct 2018, 12:09PM

This week we are talking about one of my favourite vegetables. Asparagus! The season is not that long when its around I make the most of it! 

Asparagus is loaded with nutrients so be careful not to overcook it. Blanching in salted water and then plunging into iced water is the best way to cook asparagus. It removes the chances of it turning woody when charring and also locks in the colour and flavour.

Once blanched, you can set it aside and use it when your ready. 

Grilled asparagus with halloumi, mandarin dressing and honeyed almonds (serves 6)

250g halloumi

2 bunches asparagus

½ cup roasted whole almonds

Juice of 3 mandarins

1 tsp Dijon mustard

4 tbsp avocado oil

2 tbsp plain flour

Salt and freshly ground black pepper

3 tbsp honey

Micro greens/edible flowers to garnish

Preheat the oven to 180*C. Smash the almonds roughly into large chunks. Place these in a baking tray and drizzle with honey. Bake in the oven for about 10 minutes or until the honey begins to caramelize.

Juice the mandarins and in a bowl whisk in the Dijon mustard, 1 tbsp honey and avocado oil. Season the dressing to taste.

Blanch the asparagus in some lightly salted boiling water, then refresh in iced water. Brush the asparagus with a little avocado oil, season with salt and pepper and chargrill either on your BBQ or in a grill frying pan.

Slice the halloumi into ½ cm wide strips, rub with some oil and BBQ.

To serve, garnish with the almonds, halloumi and a drizzle of dressing.

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