Food

Asparagus and Halloumi Salad

It’s dry and, by UK standards, quite a hot start to the Summer so a salad seems a reasonable way to go. With halloumi, the salad needs to be served quite quickly else the cheese tends to go squeaky. Because the cheese is salty, be careful with the seasoning of the dressing.

INGREDIENTS:

FOR THE VINAIGRETTE:

  • 1 large spring onion, finely diced, about 2 tablespoons
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons dark brown sugar
  • 1 tablespoon Dijon mustard
  • Salt to taste
  • Generous pinch of cayenne
  • 1 tablespoon grated ginger
  • 2 garlic cloves, minced
  • 2 teaspoons sesame oil
  • ¼ cup vegetable oil

FOR THE SALAD:

  • 1 pound asparagus
  • Salt and pepper
  • 1 fat green chilli, thinly sliced (optional)
  • ½ cup roasted hazelnuts, crushed
  • halloumi cheese,  sliced
  • 1 large lime, halved
  • Basil, mint and coriander leaves, about 1/2 cup total

PREPARATION

  1. To make the vinaigrette, put shallots in a small bowl. Add vinegar, sugar, mustard, salt and cayenne and let steep for 5 minutes. Add ginger and garlic, then whisk in sesame oil and vegetable oil. Taste and adjust seasoning.
  2. Bring a large saucepan of salted water to a boil. Snap off the tough end of each asparagus spear, then cut each spear into 2-inch lengths. Cut thicker pieces in half lengthwise as necessary so all cut pieces are approximately the same size. Place asparagus pieces into boiling water and cook for 1 minute. Drain and cool under running water. Blot dry.
  3. Griddle the halloumi on a ridged pan until nicely charred and ready to serve.
  4. To make the salad, put asparagus in a salad bowl. Season with salt and pepper. Add chilli, if using, and crushed nuts. Dress with half the vinaigrette and toss to coat.
  5. Arrange dressed asparagus on a platter or on individual plates. Scatter halloumi over the asparagus. Drizzle a little more vinaigrette over the salad and give it a good squeeze of lime. Garnish with basil, mint and coriander leaves and serve immediately.