Pan-fried halloumi with asparagus
- 10 yellow cherry tomatoes
- 10 red cherry tomatoes
- 250g thin asparagus
- 2 x 180g blocks of Halloumi Cheese
- 2 tbsp olive oil
- 4 tbsp Kato Malabar Peppercorn Sauce
Wash the tomatoes, cut into halves and place, cut side up, onto a serving platter. Clean the asparagus and cut off the hard ends. Also cut each halloumi block into 8 small slices. Heat the oil in a large frying pan and sizzle the halloumi for 2–3 minutes, turning it once. In the meantime steam the asparagus for 2 minutes.
Arrange the asparagus over the tomatoes and then top with the pan-fried halloumi. Drizzle Kato Malabar Peppercorn sauce over the top and serve immediately.