Club House for Chefs

Roasted Asparagus with Halloumi and Citrus-Honey Drizzle


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Asparagus
Asparagus 1 lb
Olive oil, divided 2 tbsp
Salt to taste 1/2 tsp
Club House Pepper, Black Ground to taste 1/2 tsp
Halloumi
Halloumi cheese, sliced 1/4-inch (5 mm) thick 8 oz
Baharat seasoning 2 tbsp
Citrus-honey drizzle
Liquid White Honey 250 g 3 tbsp
Orange zest 1 tsp
Orange juice, freshly squeezed 2 tbsp
Lime zest 1 tsp
Lime juice 1 tsp
Baharat Seasoning
Mint, dried 2 tbsp
Oregano Ground 350 g 2 tbsp
Coriander Seed, Ground 400 g 2 tbsp
Cumin, Ground 425 g 2 tbsp
Paprika 540 g 2 tbsp
Pepper, Black Ground 540 g 2 tbsp
Club House Cardamom, Ground 1 tsp
Nutmeg, Ground 525 g 1 tsp

Instructions

This recipe was created for Club House for Chefs by: Laura Buckley, Chef Owner of Laura Buckley Personal Chef in Markham, ON.

For the Citrus-Honey Drizzle: Whisk together honey, orange zest, orange juice, lime zest and lime juice.

For the Roasted Asparagus: Spread asparagus on baking sheet. Drizzle with olive oil (1 tbsp) and sprinkle with salt and pepper. Roast in 400°F (200°C) oven for 18 to 20 minutes or until tender.

For the Halloumi: Coat both sides of halloumi slices with Baharat seasoning. Heat remaining tbsp (15 mL) olive oil in skillet set over medium heat. Add halloumi and cook for 2 minutes per side or until golden.

For the Baharat Seasoning: Mix together mint, oregano, coriander, cumin, paprika, pepper, cardamom and nutmeg. Store in airtight container.

For Assembly: Lay asparagus spears on plate. Top with halloumi and spoon citrus-honey drizzle over top.



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