Grilled halloumi cheese & asparagus

This simple and speedy salad tastes sensational with garlic and rosemary marinated beetroot

Serves: 4 as a starter
Preparation time: 5 minutes
Cooking time: 7 minutes approx

What you need:

• 1 x 250g pack halloumi, drained
• 1 x 150g pack asparagus tips, trimmed
• 2tbsp (30ml) olive oil
• freshly ground black pepper
• 1 x 50g bag of rocket ready washed
• 1 x pouch Baxters Garlic & Rosemary Marinated Beetroot

What you do:

1. Heat a griddle or a non-stick frying pan. Use a sharp knife to slice the halloumi into 8, 1cm thick pieces. Place on a plate with the asparagus, drizzle over the olive oil, season with pepper, then turn until coated.
2. Add the halloumi to the hot pan and cook for 1 - 2 minutes on each side until golden and charred. Set aside whilst you cook the asparagus for 3 minutes, turning until lightly charred and just tender.
3. Meanwhile, divide the rocket between four plates. Empty the beetroot into a bowl, reserving the juice separately. Arrange the beetroot on top of the leaves, followed by the halloumi and asparagus. Drizzle over the reserved beetroot juice and serve.

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