Sunday, 28 June 2015

Asparagus & Halloumi Salad

Following the success of my Roast Veg Bruschetta recipe a couple of weeks ago, I thought I'd share another of my quick & easy but super tasty dishes with you.

My Asparagus & Halloumi Salad is the perfect way to use all of the delicious asparagus that is currently in season and best of all, when served with a glass of chilled white wine, makes you feel as if you're on holiday.

This is a great vegetarian dish but the halloumi cheese has quite a meaty texture which should satisfy most carnivores!

Serves 2 as a main meal or 4 as a starter.

- 1 bunch of asparagus
- about 8 medium-sized new potatoes
- a handful of parsley
- 250g halloumi
- Olive oil (good stuff)
- half a lemon
- Salt & pepper 

Start by scrubbing (if necessary) and quartering the new potatoes and then put them into salted boiling water. They should take about 20 minutes to cook so meanwhile slice the halloumi and place it in a shallow bowl with a little olive oil and turn until each piece is lightly coated.

Place the slices of cheese on to a hot griddle until you have nice brown griddle marks (as below) - if the cheese sticks leave it a bit longer, it will lift easy from the pan when it is cooked. Do this on both sides of the cheese. Keep warm on a place lined with kitchen paper.

Next griddle the asparagus, turning over once you get some nice brown lines going (no need to coat with oil). If you've never had griddled asparagus you're in for a treat here - it's so much sweeter, tastier and crunchy than when it is even lightly steamed.

Whilst the asparagus is in the pan prepare the salad dressing. Whisk together 3 tablespoons of olive oil with 1 tablespoon of white wine vinegar and the juice from half a lemon. Season with salt & pepper. Finely chop the parsley.

Once the potatoes have cooked (and been drained), layer them on a plate followed by the asparagus and halloumi. Whisk the dressing again to ensure that it is fully emulsified and then mix in the chopped parsley. Drizzle the dressing & parsley over the cheese and vegetables.

Finally pour yourself a glass of chilled white wine and sit back and make-believe that you're on holiday, if only for the evening.

I'd love to hear how you get on with this recipe - let me know below!

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