Asparagus, Cherry Tomato and Halloumi Salad

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Serves 4-6


  • 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



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.

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3 thoughts on “Asparagus, Cherry Tomato and Halloumi Salad

  1. Pingback: Seasonal Recipes (Spring) – Asparagus | Mama's Style

  2. 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.