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Rabbit and Asparagus

Rabbit and Asparagus on Sourdough

Course Breakfast, Main Course

INGREDIENTS

  • 2 tbsp olive oil
  • 200 g asparagus trimmed
  • 200 g kabana or chorizo chopped
  • 4-6 slices haloumi
  • 2-4 slices sourdough or other sturdy bread
  • Herbs such as coriander or parsley for garnish

INSTRUCTIONS

  1. Heat a heavy based frying pan over high heat. Add olive oil and asparagus and reduce the heat to low. Gently move the asparagus around the pan occasionally, until it is tender and slightly charred.  

  2. Add the kabana or other meat to the pan and continue to move it around the pan until the meat is slightly crispy and browned.

  3. Remove the asparagus and meat from the pan and set aside.

  4. Add the slices of haloumi to the pan and fry gently over medium heat. Turn the haloumi and continue to fry until it is browned on both sides.

  5. Toast or grill bread to your liking.

  6. Pile the asparagus, meat and haloumi on top of the bread, garnish with plenty of salt, pepper and herbs.

    Serve immediately. 

RECIPE NOTES

Any good quality preserved meat could be used such as chorizo or salami.  Feta could be used as an alternative to haloumi.

As usual with these simple meals, the best quality ingredients will elevate this from something average to something memorable.