September 20, 2011

Asparagus and Haloumi Salad


I cannot think another vegetable that would scream "SPRING!" more than the mighty asparagus does. As soon as I see these fleshy greens appear in the green grocers and at the markets, I know that spring has truly sprung and the warmer weather and the sunny days are finally here. I don't think there is any magic as how to best enjoy them - just look for young and green spears, and I personally prefer the thinner ones as they tend to be sweeter in flavour and not as woody as the thicker ones.


This quick lunch is such a breeze to prepare. I love haloumi for its saltiness and it really gives a lovely contrast for the mild asparagus. You could use hazelnuts, macadamias or walnuts in place of slivered almonds, and if you don't have raspberry vinegar, just replace it with some balsamic - I think that'd be just as tasty. 
  
Asparagus and Haloumi Salad
(serves 2-4)

200g haloumi, cut into slices
1 bunch of asparagus, washed and trimmed
small handful of slivered almonds
raspberry vinegar
extra-virgin olive oil

1. Bring water to a boil in a large kettle. Add the asparagus and cook for 2-3 minutes. Drain, then refresh the asparagus under running cold water. Set aside. 

2. Dry-fry the slivered almonds in a frying pan until golden brown. Set aside.

3. Heat a little bit of olive oil in a frying pan. Fry the haloumi slices on both sides until golden. 

4. To assemble, divide the haloumi slices and the asparagus on the plates. Sprinkle each portion with slivered almonds and drizzle with raspberry vinegar and extra-virgin olive oil. Serve immediately.