Ingredients
- 2 bunches of broccolini
- 1 bunch of asparagus
- 125ml Cobram Estate Robust Extra Virgin Olive Oil, plus extra for frying
- 2 tablespoons apple cider vinegar
- 1 tablespoon mustard
- ¼ bunch curly kale, ribs and stems removed, leaves torn
- 1 avocado, sliced
- 1 red onion, finely sliced
- 1/3 cup sunflower seeds
- 1/3 cup pepitas
- 1 tablespoon sesame seeds
- 4 slices of halloumi cheese
- dried chilli flakes, to season
- Salt and pepper, to season
Method
- Trim broccolini and asparagus, toss in 2 tablespoons extra virgin olive oil and season with salt and pepper.
- Heat a pan over medium high heat and cook the broccolini and asparagus for a few minutes on each side until crisp-tender, remove and set aside.
- Mix the remaining extra virgin olive oil with vinegar and mustard in a large serving bowl. Add kale and massage leaves with the dressing to soften.
- Place the cooked broccolini and asparagus in the bowl, along with avocado, red onion and seeds.
- Heat extra oil in the pan and cook the halloumi over high heat on both sides until golden.
- Serve immediately with the salad and sprinkle over dried chilli flakes to season.
