Summer asparagus and halloumi salad
- 14 oz. 400 g green asparagus, woody ends removed
- 11 oz. 300 g halloumi cheese (see tip)
- 1 tbsp 1 tbsp ghee or olive oil
- 3 oz. (2½ cups) 85 g (600 ml) watercress, or
- 3 oz. (2¾ cups) 85 g (650 ml) baby spinach
- 7 oz. 200 g cucumber, spiralized or sliced
- 5 oz. 140 g cherry tomatoes, chopped
- 5 oz. 140 g avocado, slicedavocados, sliced
- salt and pepper
- In a small bowl, mix together the mayonnaise, pesto, and lemon juice. Set aside.
- Fill a saucepan halfway with salted water and bring to a boil over high heat. Add the asparagus and cook for 3 to 5 minutes, until crisp-tender. Drain and set aside.
- Slice the halloumi into about 1⁄2" (1 cm) slices. Grease a large skillet, or griddle skillet with the ghee, and heat over medium-high heat.
- Add the halloumi and cook (in batches if needed) for 2 to 3 minutes per side, until lightly browned. Do not flip the Halloumi too early: let it crisp up to prevent it from breaking. When done, set aside and keep warm.
- In a large bowl, toss together the watercress and spinach. Arrange the cucumber, tomatoes, and avocado slices over the greens. Place the asparagus in the middle, and top with the grilled halloumi.
- For serving, drizzle the pesto dressing over the salad, and season with salt and pepper, to taste.
For a dairy-free substitution, replace the halloumi cheese with one large, poached egg, per serving.
A simple Mediterranean Vinaigrette dressing can be substituted for the pesto dressing.
Place the following ingredients into a sealable jar:
- 1⁄2 cup (120 ml) extra-virgin olive oil
- 1⁄4 cup (60 ml) lemon juice
- 1 clove minced garlic
- 1 teaspoon dried Italian herbs
- salt and black pepper to taste.
Shake until the vinaigrette is emulsified. Use 2 tablespoons (30 ml) per serving. Store in the fridge for up to five days.
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