Grilled Halloumi and Asparagus Salad

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5 from 1 vote

Grilled Halloumi and Asparagus Salad

A colourful and healthy salad topped with grilled halloumi cheese, asparagus and vegetables

Prep Time10

Cook Time10

Marinating Vegetables30

Total Time50

Course: Appetizer, Main Course, Salad

Cuisine: Canadian, Mediterranean

Keyword: asparagus recipes, grilled asparagus and halloumi salad, grilled halloumi, grilled halloumi and asparagus salad, grilled halloumi salad, grilled vegetable salad, grilled vegetable salad with halloumi, halloumi recipes

Servings:

Calories: 392kcal

Ingredients

8 cups mixed spring greens or torn romaine lettuce
16-20 asparagus spears, about 4-5 per person woody ends snapped off
1 sweet red pepper or other colours or combination
1 summer squash or small zucchini
½ red onion
1 package Halloumi cheese 200-250 g or about 8 oz
1 Tbsp olive oil
1 Tbsp capers optional but highly recommended

Dressing

¼ cup extra virgin olive oil
2 Tbsp red wine vinegar
1 Tbsp lemon juice
1 tsp Dijon mustard
½ tsp dried oregano
salt and pepper to taste

Instructions

Slice sweet pepper into 8 thick strips . Cut onion into wide strips. Snap woody ends off asparagus. Slice zucchini on slight diagonal into ½ to ¾ inch thick slices.
Prepare dressing by combining all ingredients and shaking well in a jar. Add about 2 tablespoons to vegetable mixture and toss to coat. Marinate for at least 30 minutes, up to several hours in advance.
Drain brine from halloumi and slice into 4 pieces. Pat pieces dry and brush well with olive oil.
Rinse lettuce and dry well. Arrange evenly between 4 plates. Refrigerate until ready to serve.
Heat grill to medium-high. Arrange vegetables crosswise on barbecue grates and grill for approximately 3-4 minutes per side until charred and softening. Add halloumi when vegetables are almost ready and grill both sides.
Top salad greens with warm grilled vegetables and halloumi. Drizzle remaining dressing over top. Garnish with capers.

Notes

You will likely have more dressing than you need. This dressing will keep in the refrigerator for a few weeks.

You can also grill your vegetables indoors on a hot ridged stovetop grill. Use an overhead fan in case of smoke.

Nutrition