This is a particularly tasty salad of halloumi, grilled asparagus and red pepper, mingling with bursts of refreshing basil, peppery rocket and salty capers. This is a great recipe to breathe new life into leftover vegetables that you might have hanging around in the fridge, or whatever might be in
GRILLED ASPARAGUS SALAD WITH HALLOUMI & BASIL RECIPE
Serves 4
1 bunch of asparagus, sliced lengthwise
2 red capsicums, finely sliced
1 leek, finely sliced
1 block of halloumi, sliced into 1cm thick pieces
2 large handfuls of baby rocket
A large handful basil, finely sliced
¼ cup capers
Juice of one lemon
¼ cup extra virgin olive oil, plus extra for drizzling
1 tsp Dijon mustard
- Place the asparagus, capsicum and leek in a large bowl, drizzle with extra virgin olive oil and toss to coat.
- Cook the veges on a hot grill until they’re beautifully charred and nicely softened. You might need to do this in batches depending on the size of your pan.
- Grill the halloumi for 1-2 minutes on each side, until golden.
- Allow the halloumi and vegetables to cool, then toss with the remaining ingredients, and season with sea salt and freshly ground pepper.
- Pile on to a large serving dish, and enjoy!
