Grilled Asparagus, Tomato, and Halloumi Salad with Arugula and Spinach
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
1
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Course
Side Dish
Grilled Asparagus, Tomato, and Halloumi Salad with Arugula and Spinach
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- VINAIGRETTE:
- 2 tbsp canola oil
- 2 tbsp seasoned rice vinegar
- 1 tsp red wine vinegar
- 1 garlic finely minced, small clove
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- Salad:
- 2 tsp olive oil
- 5-6 asparagus wooden ends removed, spears
- grape tomatoes handful
- 5 lices halloumi cheese
- 1½ cups arugula mixed
- 1½ cups spinach mixed
Instructions
- Combine the olive oil, seasoned rice vinegar, red wine vinegar, minced garlic, sea salt and freshly cracked pepper, to taste. Whisk until well combined; set aside to allow flavors to mingle.
- Side Note: I prefer my vinaigrette with a strong tangy flavor so I use equal amounts of oil/vinegar. Use less if you prefer.
- Preheat your grill pan that has been coated in olive oil cooking spray over medium-high heat.
- Add the asparagus, tomatoes, and halloumi.
- Drizzle with a bit of olive oil then season with sea salt and freshly cracked pepper, to taste.
- Cook for 3-4 minutes then flip and continue cooking for a couple more minutes, or until the asparagus is fork-tender, the tomatoes are ready to burst, and the halloumi is golden and crisp.
- Drizzle some whisked vinaigrette over the arugula/spinach mix, to taste. Toss to coat evenly.
- Place the asparagus spears, tomatoes, and halloumi on the salad and drizzle with a bit more vinaigrette, to taste.
- Serve immediately. Enjoy.
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