Fresh, vibrant and tasty. Only a few simple ingredients are needed to create this fresh and tasty salad and let's face it - everything tastes better with haloumi.
Looking for more haloumi recipes?
Haloumi, asparagus and cherry tomato salad
Everything tastes better with haloumi.
- 15 mins cooking
- Serves 1
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Ingredients
- 1 teaspoon olive oil
- 100 grams asparagus, trimmed, halved lengthways
- 60 grams cherry tomatoes, stalks attached
- 50 grams reduced-fat haloumi, drained, sliced
- ½ clove garlic, crushed
- 1 tablespoon lemon juice
- ½ teaspoon caster (superfine) sugar
- ¼ teaspoon dried chilli flakes
- 1 tablespoon coarsely chopped fresh flat-leaf parsley
Method
- 1Combine oil, asparagus, tomatoes and haloumi in a small bowl; season.
- 2Heat a medium non-stick frying pan over medium heat. Add asparagus and tomatoes; cook, stirring, for 5 minutes or until tender. Remove from pan. Add haloumi; cook for 2 minutes each side or until golden. Remove from pan. Do not rinse marinade bowl.
- 3Place asparagus, haloumi and tomatoes on a plate. Add garlic, juice, sugar and chilli flakes to the reserved bowl; mix well. Drizzle over salad; sprinkle with parsley.
Notes
If you're taking the salad to work, store the dressing in a small container and drizzle over salad just before serving.
