Crispy Asparagus Halloumi Bowl

Halve the cherry tomatoes and put in a bowl.

• 7.1 oz Cherry tomatoes

Trim approx. ¾ in off the base of each asparagus spear and put the spears on a plate. Cut the halloumi into approx. ½ in slices.

• 7.1 oz Asparagus, green (w/o ends)
• 5.3 oz Halloumi cheese

Preheat the oven to 150 °F.

Heat the canola oil in a non-stick frying pan over medium heat. Add the halloumi and asparagus and fry for approx. 10 minutes until the halloumi is golden brown. Turn halloumi and asparagus ever 2 minutes.

• 1 tsp Canola oil

Put the asparagus and halloumi on a plate and keep warm in the oven.

Add the cherry tomatoes, olives, basil and wine to the pan and let simmer for approx. 5-7 minutes.

• 0.7 oz Black olives
• 7 leaves of Basil, fresh (~ 0.1 oz)
• 3 ⁠½ Tbsp White wine

Season the tomato white wine sauce with salt and pepper. Take the plate with halloumi and asparagus out of the oven and top with the sauce.

• Salt
• Black pepper

Enjoy your meal!