Green asparagus with pea and mint cream and fried halloumi

A light, vegetarian spring dish with green asparagus, a creamy pea and mint cream and hearty fried halloumi. The fresh flavours harmonize perfectly with a Verdejo from Rueda.

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main course

Cuisine Mediterranean

Servings People

Calories 480 kcal

Cooking utensils

1 Pot
1 Pan
1 Blender or hand blender
1 Chopping board
1 Knife

Ingredients

For the pea and mint cream:

150 g Peas fresh or frozen
1 Handful of fresh mint leaves
2 Tbsp Greek yogurt or plant-based alternative
1 tablespoon lemon juice
Salt and pepper to taste

For the asparagus and halloumi:

400 g green asparagus
200 g Halloumi
1 Tbsp olive oil
Salt and pepper to taste

Preparation

Pea and mint cream:

Blanch the peas in boiling water for 2-3 minutes, drain and leave to cool.
Mix with the mint leaves, yogurt, lemon juice, salt and pepper in a blender or with a hand blender to make a smooth cream.

Asparagus and halloumi:

Cut off the ends of the asparagus and fry them in a pan with a little olive oil for 5-7 minutes until they are al dente.
Slice the halloumi and fry in a separate pan for 2-3 minutes per side until golden brown without adding any extra fat.

Dressing:

Spread the pea and mint cream on plates, arrange the asparagus on top and garnish with halloumi slices.

Recommended side dishes:

Toasted flatbread with olive oil
Quinoa salad with lemon dressing and fresh herbs
Small baked potatoes with sea salt and rosemary

Nutritional values per portion

Calories: 480kcalCarbohydrates: 20gProtein: 23gFat: 30g

Keyword Asparagus, Halloumi, Mint, Peas, Spring, Vegetarian, Verdejo

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