Grilled Haloumi & Asparagus Salad

Prep Time
Cook Time
Ready In

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

Original recipe yields 4 servings


  • 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.



Simply perfect! We love fried Haloumi, and this recipe didn't disappoint! Loved the grilled asparagus, which I made first on a cast iron griddle. I let the asparagus cool a bit before making putting the Haloumi on the griddle, so that the greens wouldn't wilt so fast. The dressing is lemony and delicious with the greens, asparagus and the cheese. This makes for a beautiful presentation, as well. Thanks for sharing, Pat!

review by:
(13 Sep 2021)