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 10 to 12 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.
