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May 15th, 2011

Ute cooks: HALOUMI AND ASPARAGUS SALAD

There I had some haloumi in my fridge and was wondering what to do with it. Google, as so often, was the saviour and brought my attention to Yotam Ottolenghi’s chargrilled asparagus, courgette and haloumi salad, which was published in his The Cookbook.

It gave me the inspiration for my Haloumi and Asparagus Salad with is loosely based on the Ottolenghi’s recipe only as  I didn’t have half the ingredients and most importantly I have no grill or griddle pan. Bad housewife I am!

 Ute cooks: HALOUMI AND ASPARAGUS SALAD

Haloumi is a Cypriot cheese which is popular all over the Mediterranean and Middle East. Through its high melting point it can easily be fried or grilled. It has a strong salty flavour to it and its has the interesting attribute of being kind of squeaky when eating it. If you have ever eaten haloumi you know what I mean.

This salad is a perfect summer dish, light and healthy and making use of plenty of delicious fresh vegetables. Here we go:

 

Halloumi and Asparagus Salad

Serves

  • 2 people as main, 4 people as starter

Cooking Time:

  • 30 minutes

Ingredients:

  • 150 g Haloumi, sliced about 0.5-1 cm thick
  • 150 g Cherry Tomatoes
  • 10-15 spears of Green Asparagus
  • a handful of fresh Green Beans
  • Salt, Pepper

For the Dressing

  • Olive Oil
  • Aceto Balsamico
  • Honey
  • Greek Basil

1. Preheat oven to about 170 degrees, half cherry tomatoes and put them skin side down on a baking try. Drizzle with plenty of olive oil, salt and pepper. Roast in the oven for about 20-30 minutes. Leave them to cool down a bit.

 Ute cooks: HALOUMI AND ASPARAGUS SALAD

2. While the tomatoes are in the oven, blanch the trimmed asparagus spears and the green beans for about 2 minutes. Heat some olive oil in a pan (ideally a griddle pan should you be lucky enough to have one) and add the vegetables. Grill until they have nice char marks.

 Ute cooks: HALOUMI AND ASPARAGUS SALAD

3. Cut haloumi into 0.5-1 cm slices and also grill for about 1 minutes on each side.

4. For the dressing, mix olive oil and balsamic vinegar with a teaspoon of honey. Cut a bunch of greek basil leaves into very small pieces and add to dressing. (if you are lucky enough to have a blender you could use this icon smile Ute cooks: HALOUMI AND ASPARAGUS SALAD

5. Arrange asparagus, green beans and cherry tomatoes on a plate and top with a slice of the grilled halloumi.

6. Drizzle with the dressing.

 

Ottolenghi uses manouri instead of halloumi cheese, courgettes instead of green beans and makes a different dressing. He also adds rocket, which I think must be even better!

If you want to know more about the original Ottolenghi version, have a look here:

Cooksister

Droolfactor

And if this is not enough, find here some more haloumi recipes.

 

 

 

 

 

 

 

 

6 comments to Ute cooks: HALOUMI AND ASPARAGUS SALAD

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