Asparagus and Grilled Halloumi Salad
Asparagus up until recently was a vegetable I wouldn't take a second look at. I only thought of asparagus as the vegetable that makes your wee smell and something that was wrapped up in soggy white bread and passed around at parties. You could say I was an asparagus snob. That was until my best friend cooked asparagus for me in butter, garlic and salt. It was love at first bite and ever since I have made a point of including asparagus into my meals weekly when it is in season. High in Vitamin K and folate and good levels of copper, vitamin B1, selenium, vitamin B2, vitamin C, and vitamin E this superstar vegetable can be tossed into salads, pasta, omelettes and stirfrys. 5+ A Day have a handful of asparagus recipes you can take inspiration from - Potato and Asparagus tart, Mushroom and Asparagus Stuff Baked Potaotes and Pan Fried Asparagus with Balsamic Strawberries and Feta. We made a salad with asparagus and grilled halloumi, it's damn tasty, quick to make and is great to have on the side with Summer BBQ's. Enjoy!
300 grams asparagus, ends removed
2 zucchini, thinly sliced
2 large tomatoes, washed, halved and then quartered
½ cup watercress
150 grams halloumi cheese, sliced
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 tablespoon mustard
1 tablespoon honey
1 clove garlic, minced
salt and pepper to season
- Cook the asparagus in a pot of boiling water for 3-5 minutes. Drain and toss together in a bowl with the zucchini, watercress and tomatoes.
- Heat a pan. Brush the halloumi slices with a little olive oil and grill for 2 minutes on each side.
- Arrange all of the salad ingredients on a serving plate and top with halloumi.
- Combine all of the dressing ingredients and pour onto the salad. Serve while warm!