Asparagus Halloumi Salad

Mix the orange juice with the olive oil and season with salt and pepper.

• ½ Orange (~ 2.8 oz)
• 2 tsp Olive oil
• 1 tsp Yellow mustard
• Salt
• Black pepper

Remove the fennel stalk. Cut the fennel and onion into thin strips and put in a bowl.

• ½ Fennel bulb (~ 4.1 oz)
• 1 Onion, red (~ 3 oz)

Trim approx. ¾ in off the base of each asparagus spear and then peel the lower half of each stalk to remove its woody exterior. Put the spears on a plate.

• 7.1 oz Asparagus, green (w/o ends)

Fill a bowl with cold water and ice cubes. Bring a pot of water to a boil. Turn the heat to medium, add the asparagus and let simmer for approx. 2-4 minutes until the asparagus turns light green. Transfer the asparagus to the ice water and shock it for a few seconds.

Cut the halloumi into approx. ½ in thick slices. Heat the canola oil in a non-stick frying pan over high heat. Fry the halloumi from both sides for approx. 3 minutes until golden brown.

• 3.5 oz Halloumi cheese

Add the asparagus, dressing, and halloumi to the bowl and toss lightly until coated evenly.

Enjoy your meal!