This meal is spring on a plate right now. Get a bunch of fresh asparagus, add some peas, undust the bbq and start grilling. Grilling asparagus produces this wonderful sweet earthy flavour, you can definitely just eat it as is with a bit of olive oil and lemon drizzled over. But seeing as I had the grill out anyway, I absolutely had to add some halloumi on there. I love halloumi, but I can’t usually be bothered with the effort of cooking it, but here there is no more effort required. And it’s definitely worth it. When you cook it, magic happens and suddenly it becomes wonderfully caramelized, soft and delicious. Squeeze on lemon, add fresh herbs and you’re done. I added some quinoa I had ready to go, but you can add any grain that you have to hand, or pasta would go really well too.
Asparagus, Pea and Halloumi Salad
Serves: 2
gluten free
Asaparagus, Pea and Halloumi Salad
- Yield: 2 servings 1x
Ingredients
a bunch of asparagus
150g / 1 1/2 cups of peas
100g halloumi (half a packet)
1/2 cup cooked quinoa (or other grain)
dressing
3 tbsp olive oil
1 tbsp lemon juice
zest of 1/2 lemon
salt and pepper
to top
handful of mint, chopped
handful of basil, chopped
Trim the woody ends off the asparagus and coat with olive oil. Slice the halloumi.
Add the peas into a pan of boiling water, cook for 2-3mins or 3-4mins if using frozen peas.
Heat up a ridged griddle pan to a high heat, or grill on a bbq. Grill the asparagus until charred on each side. Add the slices of halloumi and grill for 1min on each side.
Cut the asparagus into thirds, mix with the peas and halloumi. Pour the dressing on, mix well. Top with the fresh chopped herbs and serve with quinoa (or other grain you are using).
