Log-in
Search

Irene's Chargrilled Asparagus, Zucchini & Haloumi

Posted on September 17, 2014 by Jo Freeman | 0 comments

This generous salad is a meal in itself. It is laden with enough colours, textures & aromas to be the centre of a light Spring supper.

Serves 4

Ingredients:

250g (1 punnet) cherry tomatoes, halved

½ cup olive oil 

2 zucchini

500g asparagus 

150g halloumi, sliced

Salt & black pepper

For the basil oil

¼ cup olive oil

1 garlic cloves, chopped

25g fresh basil

A pinch of salt

¼ tsp black pepper

Method:

1. Snap the woody bases of the asparagus off and blanch for 4 minutes in boiling water. Drain & refresh under cold water, making sure the spears are completely cold. Transfer to a mixing bowl and toss in 2 T of the olive oil and some salt & pepper.

2. Slice the zucchini very thinly lengthwise (use a mandolin if you have one, or a vegetable peeler). Mix with 1 T of the olive oil & season with salt & pepper.

3. Place a large griddle pan on the stove over high heat for a few minutes until very hot. Brush with olive oil. Grill the zucchini & asparagus, turning them over after a minute. You want to get nice char marks on all sides. Remove and leave to cool.

4. Heat 2-3 T of olive oil on the griddle pan and fry the halloumi cheese and cherry tomatoes for a 2 minutes on each side or until the cheese is golden.

5. To make the basil oil, blitz all the ingredients in a blender until smooth. You might want to double the quantity for some blender blades to be effective. Keep any extra oil for future salads.

6. To serve, place the zucchini, asparagus, tomatoes & halloumi cheese on serving plates. Drizzle the basil oil and serve.

Previous Next

Comments

 

Leave a reply

This blog is moderated, your comment will need to be approved before it is shown.

Scroll to top