[WATCH] Grilled aspargus and halloumi with spinach and date salad
Grilled halloumi tops off this fresh and tasty vegetarian salad
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Grilled asparagus and halloumi with spinach and date salad
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Grilled Halloumi Salad
Grilled aspargus and halloumi with spinach and date salad
Ingredients
- 1 pkt halloumi
- 6 asparagus spears
- Handful spinach, torn
- ½ shallot, finely sliced
- ¼ cup apple cider vinegar
- 4 Mejool dates, pitted
- Knob butter
- 2 wholemeal pitas
- 4 tbsp sumac
Salad dressing
- Olive oil
- 1 tbsp pomegranate molasses
- ¼ lemon, juice only
- Salt and pepper
- Handful pomegranate arils, to serve
Method
- Make the dressing for the salad by whisking all the ingredients together. Set aside.
- Chop the pitas into cubes and fry in butter until toasty.
- Remove from the heat, add the sumac and toss. Set aside.
- Soak the shallot and the dates in the apple cider vinegar for approx. 10 mins to take away the sharpness of the onion. Drain and set aside.
- Rub a little olive oil onto the asparagus and season with salt and pepper. Chargrill on a griddle pan or a barbecue for a few mins until you can see the black grill marks.
- Slice the halloumi into large chunks and then put on the griddle pan/barbecue.
- Flip the cheese over when you can see grill marks on one side.
- To serve assemble the salad by tossing the spinach with the shallot and dates and the sumac pitas as well as the dressing.
- Serve three asparagus spears, three pieces of cheese and handful of spinach salad per person.
Gourmet x Nectar Video Recipes...because they’re simple enough
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Gourmet Today has partnered up with Nectar Limited (importers and distributers of quality food and beverages across Malta and Gozo) to create mini clips of simple, easy-to-make recipies like tagliatelle bolognese with Maltese sausage, linguini vongole with chorizo and risotto with mixed mushrooms and taleggio. Gourmet x Nectar is here to bring you quality food recipes that are easy to follow and try at home. Follow Nectar on facebook.