2 bundles British asparagus, trimmed
4 wholemeal pitta breads
1 tbsp olive oil
1 packet halloumi cheese, cut into 1cm slices
1 red onion, peeled and finely chopped
2 tomatoes, deseeded and finely chopped
2 limes, juiced
Handful coriander, finely chopped
Bring a large pan of salted water to the boil and add the asparagus. Cook for 4 – 5 minutes, until the asparagus is just cooked through. Drain, refresh under cold
running water and drain again.
Heat the olive oil in a frying pan and fry the halloumi cheese for a few minutes on each side, until golden brown. Mix together the red onion, tomatoes, lime juice and coriander and season well with sea salt and black pepper. Toast the pitta breads and split in half.
Divide the asparagus between the warm pitta breads and add a large spoonful of hummus. Place the halloumi cheese on top and finish with a generous spoonful of
the tomato and onion salsa.
The salsa can be made in advance. These are very nice even cold for a picnic and a healthy option to a sandwich