Mikey’s spring salad with asparagus and halloumi recipe

It’s that time of year again – asparagus time! When my friend Mikey, visiting from England, saw asparagus on sale for 99¢ a pound, he ran out and bought us a pound of halloumi cheese so that we could make asparagus and halloumi salad. Halloumi turns out to be a type of cheese that doesn’t have a meltdown when you fry or grill it.

halloumi and asparagus salad

Mikey’s version of halloumi and asparagus salad

His recipe was back in England so he cobbled up a recipe of sorts from the internet. We made it last week and it was delicious. This week he sent us HIS recipe plus a photo, somewhat different, but I suspect just as delicious!

Ingredients
•  1 lb. asparagus, ends snapped off, and cut into pieces (Mikey leaves his whole)
•  1 cup green beans, sliced (Mikey uses zuchinni or ‘courgettes’ as they say in England, cuts them lengthwise and grills them in oil)
•  2 cups greens – I used a green spring mix that contained some purplish lettuce that nicely accented the greens and cherry tomato reds (Mikey uses ‘rocket’, also known as arugula)
•  16 cherry tomatoes, halved (Mikey brushes them with oil and roasts them in the oven for 50 minutes)
•  halloumi, cut into slices about 1/2 inch thick.

My vinaigrette dressing Mikey’s basil oil:
3 tbsp balsamic wine vinegar
5 tbsp extra virgin olive oil
1 tsp Dijon mustard
add salt & pepper to taste
75ml olive oil
1 garlic clove, chopped
25g basil leaves
pinch of salt and ground pepper

Method

Bring a saucepan of water to the boil and cook asparagus for 2-4 minutes (until just cooked). Ditto the green beans, for 3-5 minutes until just cooked. (Mikey uses zuchinni and grills it in oil). Bring a saucepan of water to the boil and cook asparagus for 2-4 minutes (until just cooked).Place mixed greens (or rocket) in a bowl, then layer with green beans (or zuchinni), cherry tomatoes and asparagus.Place mixed greens (or rocket) in a bowl, then layer with green beans (or zuchinni), cherry tomatoes and asparagusMix the vinaigrette (or Mikey’s basil oil). fry halloumi until golden on both sides (or grill)Heat a nonstick pan and fry halloumi until golden on both sides (or grill). Transfer the hot halloumi straight to the salad. Drizzle with vinaigrette (or basil oil) and serve. I topped the salad with fresh chives, and I’m afraid we ate it before we got any photos. Below (again) is Mikey’s version of the salad – the grill certainly adds interest to the cheese.

halloumi and asparagus salad

halloumi and asparagus salad

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