Asparagus on Haloumi

I think you’ve realized it: I love haloumi. Using the sheep/goat milk haloumi is a preferable choice for me and this recipe was a real treat. Actually it’s just a matter of gently throwing together the in-season findings of the local farmer’s market:

3 slices of haloumi, grilled in coconut oil

fresh organic asparagus (briefly steamed)

1/2 avocado

topped with chives, juice of one lemon, olive oil, salt and pepper.

I find these gorgeous wild violets on my walks and although I don’t eat them, I love to decorate my meals that way. It’s a message from the artist within.

 

 

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