Halloumi Cheese Asparagus Salad
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: Serves 6 1x
- Cuisine: Mditerranean Diet
1.5 lb asparagus, hard end trimmed
Extra virgin olive oil
4 oz Halloumi cheese, sliced into squares 1/2 inch in thickness (optional, not included in nutrition information)
3 cups/447 g grape tomatoes, halved
15 large basil leaves, torn
1/4 cup sherry reserve vinegar or white wine vinegar
1/4 cup Early Harvest extra virgin olive oil
1 garlic clove, minced
1 tsp sumac spice (optional)
salt and pepper
Preheat the oven to 400 degrees F.
Place the asparagus spears on a large oiled baking sheet. Sprinkle with salt. Drizzle with extra virgin olive oil (toss to coat and be sure to spread asparagus in one layer.) Roast in heated-oven for 15 to 20 mins until tender. Remove from heat and let cool slightly.
If using halloumi cheese. In a large nonstick skillet, heat 2 tbsp olive oil on medium heat until shimmering but not smoking. Pat cheese squares dry and fry them in batches for 1-2 minutes, turning over once with a spatula. When the cheese turns golden brown, remove from heat and set aside briefly (rest on a paper towel to drain excess oils)
To make the vinaigrette, whisk together the vinegar with the extra virgin olive oil, garlic, sumac, salt and pepper.
In a mixing bowl, combine the grape tomatoes with the fried halloumi and toss them together with the sherry vinaigrette.
Assemble the roasted asparagus on a serving platter and top with the tomato and halloumi mixture. Finally, add the basil leaves.
- Calories: 134
- Fat: 9.5g
- Carbohydrates: 1.3g
- Protein: 3.4g
Keywords: Anti inflammatory Diet Mediterranean Diet Weight Loss Lose Belly Fat Eat Well