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Chargrilled asparagus and haloumi salad with hazelnut dukkah
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Try a scrumptious gluten-free chargrilled asparagus and haloumi salad topped with homemade hazelnut dukkah.
Ingredients:
  • 1 bunch asparagus, trimmed
  • 1 medium zucchini, peeled into ribbons
  • 36.40 gm extra virgin olive oil
  • 125g haloumi, cut into 5mm-thick slices
  • 100g chargrilled red capsicum, thickly sliced
  • 42.00 gm lemon juice
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 24.00 gm sesame seeds
  • 62.50 ml skinless hazelnuts, chopped
  • 2.40 gm salt
  • 1/2 tsp ground black pepper
  • 1.25 gm sweet paprika
Instructions:
  • Toast cumin and coriander seeds in a small frying pan over medium heat until fragrant, about 1 to 2 minutes. Transfer to a bowl. Toast sesame seeds in the same pan until golden, about 2 minutes. Add to the cumin mixture. Toast hazelnuts in the pan until golden, about 2 to 3 minutes. Remove from heat and let cool for 10 minutes. Coarsely crush the cumin mixture using a mortar and pestle, then add the hazelnuts and continue crushing until coarsely ground. Stir in salt, pepper, and paprika.
  • Preheat a barbecue grill or chargrill pan over high heat. Coat asparagus and zucchini with oil, then season with salt and pepper. Grill asparagus for 2 to 3 minutes, turning occasionally, and zucchini for 1 to 2 minutes per side until they are lightly charred and tender. Transfer to a plate, loosely cover with foil to keep warm. Grill haloumi slices for 1 to 2 minutes each side until lightly charred.
  • On a platter, artfully place asparagus, zucchini, haloumi, and roasted capsicum. Generously drizzle with fresh lemon juice, and sprinkle with ¼ cup of flavorful dukkah before serving.

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