for 4 person

For the crumb coating

4 tbsp	white flour
1	egg
70 g	smoked almond, ground in a food processor
30 g	panko breadcrumbs
500 g	halloumi, cut into 12 pieces
1 tbsp	oil

Mixed asparagus salad

a little	oil for frying
250 g	green asparagus, tough lower section broken off, cut diagonally into pieces
250 g	white asparagus, peeled, cut diagonally into pieces

Vinaigrette

1 tbsp	lime juice
3 tbsp	olive oil
3 tbsp	honey
1 tbsp	lemon balm, finely chopped
1	red chilli, deseeded, finely chopped
½ tsp	salt

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.

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