Crumbed halloumi with asparagus salad

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 679 Kcal, 34g Protein, 29g Carbohydrates, 44g Fat


  • For the crumb coating
  • 4 tbsp white flour
  • 1 eggs
  • 70 g smoked almonds, ground in a food processor
  • 1 tbsp oil
  • 500 g halloumi, cut into 12 pieces
  • 30 g panko breadcrumbs
  • Mixed asparagus salad
  • 250 g green asparagus, tough lower section broken off, cut diagonally into pieces
  • a little oil for frying
  • 250 g white asparagus, peeled, cut diagonally into pieces
  • Vinaigrette
  • 1 tbsp lime juice
  • 1 red chilli, deseeded, finely chopped
  • 3 tbsp olive oil
  • 3 tbsp honey
  • 1 tbsp lemon balm, finely chopped
  • 0.5 tsp salt

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  • For the crumb coating

    Empty the flour into a shallow dish. Beat the egg in a deep dish. Mix the smoked almonds and panko breadcrumbs, transfer to a shallow dish. Toss the halloumi in the flour in batches, then shake off the excess. Dip the halloumi in the egg and then in the breadcrumbs, press firmly on the crumb coating. Heat the oil in a non-stick frying pan, fry the halloumi over a medium heat for approx. 2 mins. on each side.
  • Mixed asparagus salad

    Heat the oil in a non-stick frying pan. Stir fry the asparagus for approx. 5 mins.
  • Vinaigrette

    In a bowl, combine the lime juice with all the other ingredients, add the asparagus, mix.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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