Out of asparagus? Swap them out for blanched broccoli or string beans to achieve the same consistency and flavour
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 779 |
| Fat | 76g |
| Saturates | 20g |
| Protein | 18.1g |
| Carbs | 14.9g |
| Sugars | 2.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFBring a large pot of salted water to a boil and blanch the asparagus for 5 minutes or until they turn bright green. Refresh in iced water to cool and drain.
Roughly chop the asparagus and place in a food processor along with the parsley, garlic, Parmesan and pine nuts (or almonds). With the machine running, slowly pour in the olive oil until smooth and emulsified.
Finely slice the fennel bulb. Halve the cucumbers, remove the seeds and finely slice into half-moons.
Halve the avocado, remove the pit and skin and slice into 1cm thick slices.
On a large serving platter, place the salad mix, top with the fennel, cucumbers and avocado.
Slice the halloumi and grill on a hot griddle pan for 2 minutes per side.
Place on the salad and serve with a drizzle of asparagus pesto.
