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Grilled asparagus and radicchio with caper vinaigrette
Grilled asparagus and radicchio with caper vinaigrette
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Ingredients:
  • 3 bunches (about 24 spears) asparagus, ends trimmed diagonally
  • 18.20 gm olive oil
  • Olive oil, extra, to grease
  • 1 radicchio lettuce, halved, washed, each half cut into 3 wedges
  • 3 250g haloumi, drained, halved horizontally
  • Salt & freshly ground black pepper
  • 125ml (1/2 cup) olive oil
  • 80ml (1/3 cup) red wine vinegar
  • 23.40 gm Dijon mustard
  • 2 garlic cloves, crushed
  • 65g (1/3 cup) drained capers, chopped
  • 62.50 ml coarsely chopped fresh continental parsley
Instructions:
  • In a small bowl, combine oil, vinegar, mustard, and garlic. Mix well. Add capers and parsley, and stir to combine. Season with salt and pepper to taste.
  • Preheat a large chargrill to medium-high. Drizzle 1 tablespoon of oil over the asparagus on a plate and make sure they are evenly coated. Grill half of the asparagus for 2 minutes, turning occasionally, until lightly charred and tender-crisp. Transfer to a plate and cover loosely with foil to keep warm. Repeat with the remaining asparagus.
  • Brush the chargrill with a touch of extra oil to create a non-stick surface. Grill the radicchio over medium-high heat, flipping it once, for 2 minutes until it's slightly charred and warm while keeping a crispy texture. Place it on a plate and cover it gently with foil.
  • Grease chargrill with extra oil. Char haloumi over medium-high heat for about 1 minute per side until lightly charred and heated through.
  • Place a slice of haloumi on each plate, layer with grilled radicchio and asparagus, then drizzle with caper vinaigrette before serving immediately.

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