Roasted Asparagus with Halloumi and Citrus-Honey Drizzle


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Asparagus
Asparagus 1 lb
Olive oil, divided 2 tbsp
Salt to taste 1/2 tsp
Pepper, Black Ground to taste 1/2 tsp
Halloumi
Halloumi cheese, sliced 1/4-inch (5 mm) thick 8 oz
Baharat seasoning 2 tbsp
Citrus-honey drizzle
Billy Bee Liquid White Honey 3 tbsp
Orange zest 1 tsp
Orange juice, freshly squeezed 2 tbsp
Lime zest 1 tsp
Lime juice 1 tsp
Baharat Seasoning
Mint, dried 2 tbsp
Club House Oregano Ground 2 tbsp
Club House Coriander Seed, Ground 2 tbsp
Club House Cumin, Ground 2 tbsp
Club House Paprika 2 tbsp
Club House Pepper, Black Ground 2 tbsp
Club House Cardamom, Ground Decorticated 1 tsp
Club House Nutmeg, Ground 1 tsp

Instructions

This recipe was created for Club House for Chefs by: Laura Buckley, Chef Owner of Laura Buckley Personal Chef in Markham, ON.

For the Citrus-Honey Drizzle: Whisk together honey, orange zest, orange juice, lime zest and lime juice.

For the Roasted Asparagus: Spread asparagus on baking sheet. Drizzle with olive oil (1 tbsp) and sprinkle with salt and pepper. Roast in 400°F (200°C) oven for 10 to 12 minutes or until tender.

For the Halloumi: Coat both sides of halloumi slices with Baharat seasoning. Heat remaining tbsp (15 mL) olive oil in skillet set over medium heat. Add halloumi and cook for 2 minutes per side or until golden.

For the Baharat Seasoning: Mix together mint, oregano, coriander, cumin, paprika, pepper, cardamom and nutmeg. Store in airtight container.

For Assembly: Lay asparagus spears on plate. Top with halloumi and spoon citrus-honey drizzle over top.

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