Hurrah, the wait is over! British asparagus season is here and I hasten to add that I’m more than excited. Fruit and vegetables always taste so much better when they’re in season and during that short window when they’re at they’re best I try to make the most them. Asparagus spears lend themselves well to many dishes, great served simply with runny egg yolks or served with salty cheese as I found out recently when I made this grilled asparagus and halloumi salad.
It feels like forever ago since I blogged a more traditional salad recipe, you know with actual leaves. My last one was my rainbow quinoa salad topper and the one before that was a peanut sesame noodle salad. With this one, I’ve gone back to basics and focused on letting the fresh produce shine and combining them with a simple drizzle of lemon infused oil, oregano, and halloumi cheese. Plus, grilling the asparagus really brings in another dimension of flavour that I adore.
Seasonal British asparagus teamed up with salty halloumi cheese to create a vibrant and fresh summery salad.
- 100 g asparagus
- 250 g halloumi cheese
- 1/4 cucumber sliced
- 12 cherry tomatoes halved
- 6 radishes sliced
- Large handfuls of mixed salad leaves
- Drizzle of lemon infused oil (can use lemon juice and extra virgin olive oil instead)
- 2 tsp dried oregano
Brush the asparagus lightly with oil, before placing on a griddle or frying pan. Cook the asparagus on both sides until griddle marks appear on the spears and set aside.
Slice the halloumi cheese, and place in a dry frying pan (with no oil) Cook on each side, turning when one side has turned golden brown and then cook the same on the other side.
On 2 plates, place the mixed salad leaves and top with the tomatoes, cucumber, and radishes. When ready, add on top the asparagus and halloumi cheese.
Drizzle with the oil and sprinkle over the dried oregano before serving.
I’m a bit obsessed with salads at the moment, well more than usual, and always on the lookout for different ways to create them and mixing different ingredients. When people say that salads are boring, I’m always surprised because there is so much to do with them that I could never tire of them. This one is definitely going to be a staple of mine for lunch through British asparagus season.
Drizzled over the top, is a fancy lemon infused oil, however, normally if I’m out of this I squeeze over some lemon juice and some good quality extra virgin olive oil, which tastes pretty much the same. I’m a mega halloumi cheese fan too, I mean who doesn’t love squeaky cheese – unless you’re vegan or dairy intolerant of course! The saltiness of the cheese compliments the citrus notes from the lemon, earthy green asparagus, and sweet tomatoes.