Asparagus Halloumi Salad Recipes

ASPARAGUS & HALLOUMI SALAD

Steps:

• In a large pan of boiling salted water, boil the asparagus until tender, then refresh in cold water.
• Preheat a griddle pan over a high heat. Slice and add the halloumi, then cook until charred, turning occasionally.
• Trim and finely slice the fennel, then peel and finely slice the onion.
• Place into a bowl with the asparagus and halloumi.
• Combine the oil with the orange zest and juice, then season well with sea salt and black pepper.
• Pour the dressing over the other ingredients, toss well and serve on a platter while the halloumi is still warm.

ASPARAGUS, HALLOUMI AND PINE NUT SALAD

Steps:

• Snap the stems off the asparagus so that you are left with the green, edible parts.
• Drop the asparagus into boiling water for about 4 minutes, until al dente.
• Drain and refresh under cold water.
• Set the asparagus aside to drip dry.
• Unwrap the halloumi and pat it dry.
• Slice it into eight slices and press it into the seasoned flour to coat.
• Put the olive oil in a pan to heat and when it is hot, slide in the halloumi cheese slices.
• Cook for a minute per side, until a golden colour.
• Mix up the olive oil, parsley and lemon juice.
• Serve the asparagus with the warm halloumi and the dressing drizzled over the top.
• Scatter the pine nuts over the plate.
• Dressing: Mix up the olive oil, parsley and lemon juice.

ROASTED HALLOUMI, BEAN, TOMATO AND ASPARAGUS SALAD

Steps:

• To make dressing place all ingredients in blender.
• Heat oil sprayed pan and cook asparagus, beans for 4 minutes.
• Add tomatoes and thyme and cook for 3 minutes.
• Transfer to plate to keep warm.
• Spray pan again and cook haloumi in batches until browned on both sides.
• Toss all together and drizzle with dressing, season with salt and pepper.