Zesty Asparagus & Halloumi Salad

The ultimate summer salad; bring flavours of the Mediterranean to your garden picnics and barbecues with this delicious recipe!

Difficulty:

Prep time: 10 minutes

Cook time: 10 minutes

Serves: 4

Zesty Asparagus & Halloumi Salad Image 1

Zesty Asparagus & Halloumi Salad Image 2

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Ingredients

350g Chris Eaton's asparagus, trimmed
225g runner beans, trimmed
200g radishes, washed and sliced
3 Tomato Stall tomatoes, washed and quartered
½ cucumber, washed, deseeded and sliced into crescents
75g watercress
14g fresh mint leaves, picked and washed
225g halloumi, sliced
3 tbsp Honest Toil olive oil
½ lemon, zested and juiced
1 tsp sumac

Method

Cook the asparagus and beans in a pan of boiling water for 3 minutes. Drain, then cut into 4cm lengths. Toss together in a bowl with the radishes, tomatoes, cucumber, watercress and mint.

Heat a griddle pan. Brush the halloumi slices with ½ tbsp olive oil and grill for 2 minutes on each side.

Whisk the remaining olive oil together with the lemon zest and juice and the sumac. Toss the warm halloumi through the salad, drizzle over the dressing.

Delicious served with a few slices of Vicky's Sourdough or as a side to your barbecue meats!