Asparagus and Halloumi Salad
| Published: 29th April 2008 19:29 |
A quick and easy lunch dish for two. Halloumi is a cheese from Greece that hardly melts when heated, allowing it to be chargrilled. Halloumi is fairly salty so beware when seasoning your salad. You can also adapt this to make a great vegetarian barbecue dish, just griddle the Halloumi and asparagus on the barbecue.
Serves: 2 as a main meal
Preparation Time: 15 Minutes
Cooking Time: 10 Minutes
Ingredients
200g Halloumi, sliced into ½ cm slices
6 British Asparagus spears
100g Blanched peas
100g Baby spinach leaves
100g Rocket leaves
2 spring onions, chopped
Dressing
100ml Olive oil
50ml Lemon Juice
1 tsp Whole grain mustard
1 tsp Honey
Salt and pepper
Method
1. Bring a pan of lightly salted water to the boil and add the asparagus and cook for 3 minutes or until just tender. Refresh the asparagus under cold water and set aside.
2. Put all of the dressing ingredients into a tightly lidded container and shake. Taste and adjust seasoning if necessary.
3. Preheat a griddle pan on a medium heat, griddled the Halloumi on both sides for about 1 minute, until it has gorgeously dark branding from the griddle.
4. Toss together the spinach, rocket, peas and onion. Place the asparagus and Halloumi on top. Shake the dressing again and drizzle over the salad.
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