Grilled Haloumi & Asparagus Salad

4
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (188.9 g)
  • Calories 241
  • Total Fat - 17.3 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 0 mg
  • Sodium - 494.7 mg
  • Total Carbohydrate - 9.9 g
  • Dietary Fiber - 2.7 g
  • Sugars - 4.6 g
  • Protein - 13.2 g
  • Calcium - 58.7 mg
  • Iron - 3 mg
  • Vitamin C - 9.4 mg
  • Thiamin - 2.6 mg

Step 1

To make the dressing, whisk all ingredients in a small jug and then set aside.

Step 2

Toss haloumi and asparagus with garlic pepper seasoning and oil in a bowl.

Step 3

Heat a barbecue flat plate over a high heat until hot and then reduce to medium to low heat and add haloumi and asparagus in a single layer and cook for about 2 minutes each side, or until haloumi is golden and asparagus in charred.

Step 4

Toss rocket and onion in a large bowl with half the dressing and then divide the rocket salad among serving plates and top with asparagus and haloumi and drizzle over remaining dressing.

Step 5

TIP - serve haloumi as soon as it is cooked, as it will turn rubbery once it cools.

Tips & Variations


No special items needed.

Related