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Roasted Asparagus & Halloumi Salad
5 from 33 votes

Roasted Asparagus & Halloumi Salad

This Roasted Asparagus & Halloumi Salad combines tender roasted asparagus and blistered bell peppers with slices of fried halloumi cheese. The salad is finished with fresh arugula, capers, and a bright lemon juice dressing, offering a mix of savory, tangy, and slightly salty flavors. The contrast of roasted vegetables and the firm, squeaky texture of halloumi creates a balanced dish suitable for a light lunch or side salad.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 324 kcal
Course: Side Dish, Salad
Cuisine: Mediterranean

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

    Cup of Yum
  1. Pre-heat oven to 400°
  2. Line 2 baking sheets with parchment paper
  3. 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)
  4. 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.
  5. On the other parchment-lined baking sheet, put the whole peppers, spaced apart
  6. 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)
  7. Remove asparagus from the oven and set aside.
  8. 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.
  9. 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
  10. Remove stems from peppers. Cut the peppers in quarters lengthwise and remove skins. Slice the peppers into strips.
  11. Add the sliced peppers to the baking sheet with the olive oil coated asparagus and toss to combine.
  12. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Fry the halloumi slices 3 minutes per side until golden brown.
  13. Spread arugula on a serving platter. Arrange roasted asparagus and peppers over the arugula.
  14. Scatter with capers, and drizzle with lemon juice.
  15. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 324

% 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.