Asparagus, Halloumi and Orange Salad with Pancetta
1 bunch (250g) asparagus
1 orange, zested
100g Blue River halloumi
Salt and pepper
Trim the asparagus, halve on an angle and blanch in salted boiling water. Refresh in iced water and set aside.
Bake pancetta on baking paper in a preheated 170˚C oven for 15 minutes or until crisp. Drain on paper towels and set aside.
Zest the orange and add the zest to the orange oil and vinegar to form a dressing. Cut the skin and pith from the orange and fillet the segments, cutting between the membranes. Set aside.
Cut the halloumi into batons and fry in EVO until golden on all sides. Drain on paper towels.
To assemble, layer asparagus, orange, pancetta, microgreens and halloumi on a platter. Dress with dressing, season to taste and sprinkle with almonds.
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