Name: Green asparagus, haloumi and zucchini salad
Prep time: 12 min
Cook time: 6 min
Total time: 18 min
Yield: 1
Cuisine: greek
Ingredients: 2 bunches asparagus, trimmed; 2 zucchini, shaved into thin ribbons; 36.40 gm olive oil; 250g haloumi, drained and sliced; 70g baby rocket; 50g semi-dried tomatoes, finely chopped, oil reserved; salt and cracked black pepper; lemon wedges, to serve

Green asparagus, haloumi and zucchini salad

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Prep Time:
12 minutes

Cook Time:
6 minutes

Total Time:
18 minutes

Delicious and nutritious salad bursting with Vitamin A, C, and E-rich greens.

Ingredients:

2 zucchini, shaved into thin ribbons
250g haloumi, drained and sliced
70g baby rocket
50g semi-dried tomatoes, finely chopped, oil reserved
salt and cracked black pepper
lemon wedges, to serve

Instructions:

Separately blanch the asparagus and zucchini ribbons in boiling water for 2 minutes until tender and vibrant. Drain on a paper towel and set aside.
Heat half of the oil in a non-stick frying pan over medium high heat. Cook the haloumi slices for 1-2 minutes on each side until they turn golden and crisp. Set aside to keep warm.
Combine the leftover olive oil with 2 tablespoons of the reserved semi-dried tomato oil, then fold in the chopped semi dried tomatoes along with a sprinkle of salt and pepper.
Arrange the asparagus and zucchini with rocket, top with haloumi, then drizzle with tomato dressing and a squeeze of lemon juice before serving.

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