Roasted Asparagus & Halloumi Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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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
Description
Roasted Asparagus & Halloumi Salad features asparagus that is oven-roasted until tender and complemented by bell peppers that are blistered and softened through roasting. The halloumi cheese is fried to develop a golden crust while retaining its springy texture. Arugula adds a fresh peppery note, and capers provide briny bursts throughout the salad. Lemon juice ties the ingredients together with a bright acidity.
The preparation involves roasting vegetables separately on parchment-lined sheets at 400°F, allowing for even cooking and caramelization. The halloumi is then quickly pan-fried in olive oil, using the oil from the roasted asparagus to enhance flavor without adding extra salt. Once assembled, the salad offers a pleasing combination of textures and flavors from the fresh greens, roasted vegetables, and salty cheese.
Serve this salad as a starter or alongside grilled meats for a vibrant complement. Using fresh arugula only at serving time ensures it remains crisp, and halloumi’s natural saltiness reduces the need for added seasoning. If halloumi is unavailable, feta can be used as an alternative, though with a different texture and flavor profile.
Ingredients
- 1 pound asparagus trimmed
- 3 tablespoon olive oil
- black pepper freshly ground
- 2 bell pepper or one red, one orange, red
- 8 oz halloumi cheese cut into ½" slices
- 1 cup arugula leaves
- ¼ cup capers
- 1 lemon juice of
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 vegetables roast, using the asparagus oil to enhance flavor without adding salt.
- Add arugula only when serving to maintain its crispness.
- Substitute feta cheese if halloumi is unavailable, keeping in mind the texture and saltiness differences.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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