Recipe for: Grilled Halloumi Cheese and Spring Asparagus Salad - photo 1
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Recipe for: Grilled Halloumi Cheese and Spring Asparagus Salad

Pikantne Salads Vegetarian Dishes 30 min Easy 30 wyświetleń ~49.52 PLN - (0)
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Description

A light, spring salad combining salty, stretchy halloumi cheese with crunchy green asparagus and fresh salad leaves. The dish has a Mediterranean heritage (halloumi cheese comes from Cyprus), but the use of local, seasonal ingredients (asparagus, strawberries) gives it a Polish, fresh character. The salad works well as an appetizer or a light lunch, looking attractive on the plate thanks to the contrast of green, golden cheese, and red fruit; it pairs well with whole grain bread or young potatoes and a dry white wine or tart rhubarb compote.

Ingredients Used

Ingredients (12)

Servings:
4
  • Halloumi cheese 240 g
  • Green asparagus 300 g
  • Salad mix 120 g
  • Rapeseed oil 30 g
  • Mustard 15 g
  • Lemon juice 15 ml
  • Honey 15 ml
  • Garlic 1 ząbek (~5 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Strawberry 200 g
  • Walnuts 40 g
💰 Szacowany koszt dania: ~49.52 PLN (12.38 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Remove the halloumi cheese from the packaging and dry it with a paper towel. Cut the block into slices about 8–10 mm thick (not thinner, as they may fall apart). Wash the asparagus under cold water, snap off the woody ends: holding the tip with your fingers, bend it — the breaking point will indicate the woody part. Wash the salad leaves and spin dry or thoroughly dry them. If using strawberries, hull them and cut the larger ones into quarters. Chop the nuts into smaller pieces.

Ingredients: Halloumi cheese, Green asparagus, Salad mix, Strawberry
Use a sharp knife and a cutting board. For drying the salad, use a salad spinner or a clean cloth. Thoroughly drying the leaves is important because the dressing adheres better to dry leaves.

Asparagus

2

Prepare a pot of boiling salted water (1 liter of water, 3 g of salt). Add the asparagus to the boiling water and cook for 2–3 minutes (for thin spears 2 minutes, for thicker ones 3 minutes) — they should become bright green and slightly tender, but still firm. Immediately transfer them to a bowl of cold water with ice for 1 minute to stop the cooking process and preserve the color. After cooling, drain and place on a paper towel to dry.

Ingredients: Green asparagus, Salt
Use a pot with a diameter of 18–20 cm and a large slotted spoon. Blanching stops enzymes and maintains firmness — do not cook the asparagus until soft.

Grilling cheese

3

Preheat a grill pan or a regular non-stick pan over medium-high heat (it should be well heated — a drop of water should sizzle and evaporate immediately). Pat the cheese slices dry again, brush lightly with canola oil on both sides (use a brush or a spoon). Place the slices on the hot pan and fry for 2–3 minutes on each side until golden stripes/grill marks appear and the cheese starts to brown slightly — do not fry for too long, as it will soften and lose its structure. After removing from the pan, let sit on a plate for 1 minute.

Ingredients: Halloumi cheese, Rapeseed oil
The best is a grill pan sized 24–28 cm or a regular non-stick pan. Use tongs to turn the cheese, do not pierce it with a fork (it loses its juices). If the cheese sticks a lot, increase the temperature and wait 30 seconds longer for a crust to form.

Preparing the dressing

4

In a small bowl, pour in 30 g of rapeseed oil, add 15 g of mustard, 15 g of lemon juice, 15 g of honey, and 1 clove of garlic finely grated or pressed (5 g). Add 1 g of pepper and 1 g of salt (leave 1 g of salt for possible seasoning). Whisk vigorously with a fork or whisk for 20–30 seconds until the ingredients form a smooth, slightly thick emulsion — there should be a noticeable combination of oil with the other ingredients without a distinct layer of oil on top.

Ingredients: Rapeseed oil, Mustard, Lemon juice, Honey, Garlic, Salt, Black pepper
Use a small bowl and a whisk or a jar with a lid (you can shake it vigorously). If the dressing separates, add a teaspoon of warm water and mix again.

Salad assembly

5

In a large bowl, place the dried salad mix (120 g). Add blanched asparagus cut into 3–4 cm pieces or leave whole for visual effect. If you are using strawberries (optional), add them now. Drizzle the salad with 2/3 of the prepared dressing (reserve the rest for possible seasoning) and gently toss with wooden tongs or two spoons — mix lightly to avoid crushing the leaves. Transfer the salad to a serving platter, and arrange grilled halloumi slices on top. Optionally sprinkle with walnuts and drizzle with the remaining dressing to taste.

Ingredients: Salad mix, Green asparagus, Strawberry, Halloumi cheese, Rapeseed oil
Use a large bowl and two spoons or special salad tongs for mixing — gently mix, starting from the center of the bowl towards the edges. Add the dressing gradually; you can always add more, but you can't drain the excess.

Serving

6

Serve the salad immediately while the cheese is still warm — it tastes best right after preparation. Arrange the portions on plates: first the lettuce with asparagus, then the slices of hot halloumi, and finally a garnish of sliced strawberries and chopped nuts. You can also drizzle with lemon.

Ingredients: Salad mix, Halloumi cheese, Strawberry, Lemon juice
Use flat salad plates with a diameter of 24–28 cm for a clear presentation. Halloumi cheese loses its best texture after sitting for too long — serve immediately.

Fun Fact

💡

Halloumi comes from Cyprus and is traditionally a blend of sheep's and goat's milk. Due to its high melting point, it is perfect for grilling and frying — it doesn't melt like most cheeses.

Best for

lekki obiad wiosenny przystawka na spotkanie towarzyskie piknik lub lunch na tarasie

Tips

🍽️ Serving

Serve the grilled cheese hot on a bed of cold lettuce for a contrast of temperatures and textures. A slice of whole grain bread with butter or young potatoes with dill pairs well with the salad. If the cheese is very salty, rinse it briefly in water and dry it beforehand.

🥡 Storage

It's best to eat the salad right away. If there's leftover dressing, store it in a jar in the fridge for up to 3 days and shake vigorously before use. Store the grilled cheese separately in the fridge for up to 24 hours; heat it in a pan before adding it to the salad. Do not store the lettuce with the dressing for longer than 2 hours, as it will wilt.

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