Roasted Asparagus & Halloumi Salad
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4
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Calories
324 kcal
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Cuisine
Mediterranean
Roasted Asparagus & Halloumi Salad
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A Roasted Vegetable Salad topped with Fried Halloumi Cheese is delicious warm or cold, as a meal, or a side dish for anything grilled.
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Ingredients
- 1 pound asparagus trimmed
- 3 tablespoon olive oil
- freshly ground black pepper
- 2 red bell peppers or one red, one orange
- 8 oz halloumi cheese cut into ½" slices
- 1 cup arugula leaves
- ¼ cup capers
- 1 lemon juice of
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Instructions
- Pre-heat oven to 400°
- Line 2 baking sheets with parchment paper
- Trim asparagus spears by gently bending each one; they will snap where the tender stalk becomes woody. (You can save the woody ends for soup stock)
- On one parchment-lined baking sheet, toss the asparagus spears with 2 tablespoon of the olive oil, and spread them out across the pan. Sprinkle with pepper.
- On the other parchment-lined baking sheet, put the whole peppers, spaced apart
- Put both baking sheets into the oven. After 10 minutes, use a fork to check that the asparagus is tender. (if they are very thick stalks, they may need another couple of minutes)
- Remove asparagus from the oven and set aside.
- Turn the peppers so that they are blistered on all sides. Roast them for a further 10 minutes. The skins should be charred and blistered, and the peppers will be collapsed and tender.
- Remove peppers from the oven and immediately put them in a bowl with a lid, or use a plate or foil for a cover. Allow them to steam for 10 minutes
- Remove stems from peppers. Cut the peppers in quarters lengthwise and remove skins. Slice the peppers into strips.
- Add the sliced peppers to the baking sheet with the olive oil coated asparagus and toss to combine.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Fry the halloumi slices 3 minutes per side until golden brown.
- Spread arugula on a serving platter. Arrange roasted asparagus and peppers over the arugula.
- Scatter with capers, and drizzle with lemon juice.
- Top with fried halloumi slices and serve
Notes
- Fry the halloumi while the vegetables are in the oven.
- You can add additional olive oil, but I found that the oil in which the asparagus was roasted was the perfect amount.
- Halloumi is a brined cheese, making it fairly salty, so I didn't use additional salt.
- If you are making this recipe ahead, don't use the arugula until serving time.
- If you can't find halloumi cheese, feta is a great substitute.
Nutrition Information
Show Details
Calories
324kcal
(16%)
Carbohydrates
12g
(4%)
Protein
16g
(32%)
Fat
25g
(38%)
Saturated Fat
11g
(55%)
Sodium
990mg
(41%)
Potassium
410mg
(12%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
2854IU
(57%)
Vitamin C
98mg
(109%)
Calcium
618mg
(62%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 12g | 4% |
| Protein | 16g | 32% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Sodium | 990mg | 41% |
| Potassium | 410mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 2854IU | 57% |
| Vitamin C | 98mg | 109% |
| Calcium | 618mg | 62% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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