• 80g halloumi Halloumi
• 40g rocket Rocket
• 60g carrots Carrots, raw
• 60g asparagus Asparagus
• 15g almonds Almonds
• 15g balsamic vinegar Balsamic Vinegar
• 5g olive oil Olive Oil

1. 1

   Slice the halloumi and dry-fry in a griddle pan for 2 minutes per side until charred.

2. 2

   Whisk together the balsamic dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the rocket leaves, carrot and asparagus with half the dressing.

4. 4

   Top with the halloumi and toasted almond, then drizzle with the remaining dressing.

Tap ingredients and steps to tick them off as you cook.