This is the sort of starter you could make for a dinner party, that would be incredibly simple to prepare yet have your guests very impressed with both the presentation and flavours. The recipe is from a wonderful salad book by Jennifer Joyce that I would really recommend sourcing a copy of.
Ingredients (serves 4):
– 1 bunch of thin asparagus
– 2 blood or navel oranges
– 250g halloumi, drained and cut in to 8 slices
– 100g plain flour
– 1sp salt and freshly ground pepper
– 2 tbsp olive oil
Cook the asparagus in salted, boiling water until al dente. Drain and put in cold water then pat try and split between the plates. Cut the rind from the oranges and divide the segments between the plates.
For the halloumi, dust with flour, salt and pepper and fry on a high heat in the olive oil until brown and crispy on all sides. Place on the asparagus and oranges and drizzle over the dressing and serve straight away.
For the dressing (which is also fabulous on other salads) put the ingredients in a screw top jar, shake well and it is ready to go:
– 2tbsp chopped capers
– 1 garlic clove, finely chopped
– 1/2 a shallot, finely chopped
– 3 tbsp finely chopped parsley
– 1 tbsp wholegrain mustard
– 1 tbsp orange juice
– 2 tbsp red wine vinegar
– 3 tbsp extra virgin olive oil