Simply stunning summer asparagus salad recipe with herbs and halloumi, just right for your next barbecue. You'll want to use the green herb dressing on other salad recipes too.
Green Herb Dressing
Ingredients
1 cup flat-leaf parsley leaves
1 cup mint leaves
1 tbs lemon juice
1 tsp finely grated lemon rind
1/3 cup extra virgin olive oil
Method
To make the green herb dressing, combine all ingredients in a small food processor. Season with salt and pepper. Process until finely chopped.
Set aside.
Salad
Ingredients
2 tbs olive oil
12-15 stems thick asparagus, trimmed
250g haloumi, cut into 1cm-thick slices
250g mini roma tomatoes, halved lengthways
½ small red onion, finely shaved
Method
Heat 1 tbs oil a large frying pan over medium-high heat. Add asparagus and cook, turning occasionally, for 3-4 minutes until just tender. Transfer to a serving plate.
Add remaining 1 tbs oil to the pan and heat over medium-high heat until hot. Add haloumi and cook for 1 minute on each side until just golden
and hot. Halve asparagus lengthways. Arrange asparagus, haloumi, tomatoes and onion on a serving platter. Drizzle with the green herb dressing.
