Salad with asparagus and eggs
A classic combination of asparagus and semi-boiled eggs with the addition of fried halloumi cheese.
Ingredients
- bunch of green asparagus
- 2 eggs
- 2 handful of lamb's lettuce
- 2 thin slices of smoked bacon (optional)
- 4 thin slices halloumi cheese
- tsp butter (melted)
- salt to taste
- drizzle of oil
Dressing
- 1 tbsp olive oil
- 1 tbsp water
- ½ tsp balsamic vinegar
- ½ tsp honey
Instructions
- Wash the asparagus, place them on a baking tray, add a teaspoon of melted butter and season them with a pinch of salt. If you’re using smoked bacon, wrap 2-3 asparagus in each bacon slice. Bake the asparagus in a preheated oven (180C) for about 10 minutes or until soft. After baking, cut them into smaller pieces (except the asparagus wrapped in bacon).
- Boil the eggs according to your preferences. If you like semi-hard eggs, put them in boiling water and cook for about 6-7 minutes. Once cooked, peel them and set them aside.
- Fry the thin slices of halloumi cheese in a frying pan with a little oil (just enough to prevent sticking) until golden brown.
- Arrange the lamb's lettuce, sliced asparagus, egg halves and halloumi cheese on plates. Put the bacon wrapped asparagus on the edge.
- Mix the dressing ingredients and pour over the prepared salads. Enjoy your meal!
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