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Serves 4-6
Ingredients
- 2 bundles asparagus, ends snapped off
- 1 cup double podded broad beans
- 2 cups mesclun salad mix
- 1 punnet cherry tomatoes, halved
- ½ cup almonds, lightly toasted
- 3 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- 180g halloumi, cut into slices
Method
Bring a saucepan of water to the boil and cook asparagus for 4-5 minutes until just cooked. Remove asparagus from the pan and cook broad beans for 2 minutes. Allow vegetables to cool to room temperature and chop asparagus spears in half.
Place mesclun mix over the base of a serving platter and cover with asparagus and broad beans. Scatter with cherry tomatoes and then almonds.
Mix vinegar, oil, mustard and salt together and set aside.
Heat a non stick pan or barbecue plate and quickly pan fry halloumi until golden on both sides. Transfer the hot halloumi straight to the salad. Drizzle salad with dressing and serve.
Yummy! Know just when I am going to use this recipe. A “Ladies Lunch” Thank you.
Pingback: Seasonal Recipes (Spring) – Asparagus | Mama's Style
Fried Halloumi fits to so many salads, but te combination with asparagus and cherry tomatoes is just incredible. I had something similar recently and my guests loved it.