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Cover: Made by Jayne

Recipes with Salad

05Jun 12

Asparagus & Halloumi Salad

I have done a fair bit of moaning about the lack of British asparagus this spring. It’s not that there haven’t been any at all there have, but from Peru, then a little closer, from Italy. Due to the late cold spell we had here there just weren’t any British asparagus. Well happily as I write this the sun has been shining and finally asparagus from Britain are in the stores. I am guilty of being a little lazy when preparing asparagus, just a quick steam or raw in salad is my usual style.  To celebrate my British asparagus purchase I went a little fancy and made this salad which actually is really simple and healthy. Asparagus are loaded with nutrients and antioxidants and are said to help fight cancer and slow the aging process.   This salad makes a great lunch on its own or accompanied by some grilled fish or chicken, maybe a poached egg it becomes a more substantial meal.

If you’re looking for more inspiration for your asparagus, try Baked Asparagus with Feta and Parmesan.

Asparagus & Halloumi Salad
Recipe type: Lunch ,side dish, starter
Prep time: 
Cook time: 
Total time: 
Serves: 2
A healthy, tasty salad
  • 1 Bunch of Asparagus, approx 200g
  • 1 Bag Rocket
  • 1 tsp Olive oil
  • 1 pack of Halloumi
  • For the dressing
  • 4 tbsp extra virgin olive oil
  • 1.5 tbsp fresh lemon juice
  • Smoked sea salt and fresh ground black pepper to taste
  1. Begin by making the dressing, just whisk together the olive oil and lemon juice until they combine and make a sauce. Season with the smoked salt and pepper. If you don't have smoked sea salt regular sea salt is fine. Set aside.
  2. Trim the woody ends from the asparagus.
  3. Place all the asparagus onto a hot griddle, a grill will work fine if you have no griddle. Turning frequently cook the asparagus until a knife goes into the asparagus easily. The asparagus should have some bite, you don't want them to be soft.
  4. Meanwhile slice the block of Halloumi into 6 thick slices.
  5. Heat the tsp of olive oil in a frying pan, when hot place the Halloumi into the frying pan. Cook on each side until the Halloumi begins to brown. Remove from the heat and cut the Halloumi into cubes.
  6. Cut the asparagus into bite size pieces.
  7. Add the asparagus, rocket and Halloumi into a bowl and pour over the dressing, toss gently to combine and season a little more to taste.
  8. Serve immediately.


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