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!
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:
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