Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
For the crumb coating
Mixed asparagus salad
Vinaigrette
How it's done
For the crumb coating
Empty the flour into a shallow dish. Beat the egg in a deep dish. Mix the smoked almonds and panko breadcrumbs, transfer to a shallow dish. Toss the halloumi in the flour in batches, then shake off the excess. Dip the halloumi in the egg and then in the breadcrumbs, press firmly on the crumb coating. Heat the oil in a non-stick frying pan, fry the halloumi over a medium heat for approx. 2 mins. on each side.
Mixed asparagus salad
Heat the oil in a non-stick frying pan. Stir fry the asparagus for approx. 5 mins.
Vinaigrette
In a bowl, combine the lime juice with all the other ingredients, add the asparagus, mix.
How-tos
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