Asparagus and Halloumi Salad
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Asparagus and Halloumi Salad

Asparagus and Halloumi Salad

Ingredients

Method

  • 350g trimmed asparagus spears
  • 225g green beans, trimmed
  • 200g sliced radishes
  • 3 quartered tomatoes
  • ½ cucumber, sliced
  • 75g peppery leaves
  • 15g mint leaves
  • 225g sliced halloumi cheese
  • 3 tbsp olive oil
  • ½ lemon, zest and juice
  • 1 tsp sumac
  • Toasted pitta, sliced to serve
  • Cook the beans and asparagus in boiling salted water for 3 mins, then drain and cut into 4cm lengths. Toss with the tomatoes, cucumber, leaves, mint and radishes in a salad bowl.
  • Heat up a griddle pan and brush the sliced halloumi with a dash of olive oil. Grill for 3 mins on each side or until browned and char-marked. Whisk the remaining oil with the lemon zest, juice and sumac. Toss the halloumi through the salad, drizzle with the dressing and serve - still warm - with the sliced pitta. Perfect!
20 mins
4 serving

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