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Ingredients
Method
- 350g trimmed asparagus spears
- 225g green beans, trimmed
- 200g sliced radishes
- 3 quartered tomatoes
- ½ cucumber, sliced
- 75g peppery leaves
- 15g mint leaves
- 225g sliced halloumi cheese
- 3 tbsp olive oil
- ½ lemon, zest and juice
- 1 tsp sumac
- Toasted pitta, sliced to serve
- Cook the beans and asparagus in boiling salted water for 3 mins, then drain and cut into 4cm lengths. Toss with the tomatoes, cucumber, leaves, mint and radishes in a salad bowl.
- Heat up a griddle pan and brush the sliced halloumi with a dash of olive oil. Grill for 3 mins on each side or until browned and char-marked. Whisk the remaining oil with the lemon zest, juice and sumac. Toss the halloumi through the salad, drizzle with the dressing and serve - still warm - with the sliced pitta. Perfect!
20 mins
4 serving
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