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Turkey, cherry and haloumi salad
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Prep Time:
20 minutes
Cook Time:
2 minutes
Total Time:
22 minutes
Delicious turkey, cherry, and haloumi salad combines delightful flavors.
Ingredients:
  • 1 bunch asparagus
  • 9.20 gm olive oil
  • 180g haloumi, thinly sliced
  • 50g Brand baby rocket leaves
  • 500.00 ml cooked turkey, sliced
  • 250.00 ml cherries, halved and pitted
  • 1/2 small red onion, thinly sliced
  • 36.40 gm extra virgin olive oil
  • 21.00 gm lemon juice or white wine vinegar
  • 5.90 gm Dijon mustard
  • 1 garlic clove, peeled and halved
  • Pinch of caster sugar
Instructions:
  • Prepare the dressing by combining all ingredients in a jar with a screw-on lid. Seal tightly and shake vigorously until well mixed. Season with salt and ground white pepper to your liking. Let it sit to allow the flavors to meld while you prepare the salad.
  • Trim the ends from the asparagus and place in a heatproof bowl. Pour boiling water over the asparagus and let it sit for 1 minute. Drain and transfer to a bowl of ice water for a quick chill. After 2 minutes, remove from the water and pat dry with paper towels.
  • In a non-stick frying pan over medium-high heat, fry the haloumi slices in olive oil until golden brown on each side, about 1 minute per side. Then, transfer to a plate.
  • Assemble the rocket, turkey, cherries, and onion on a serving platter. Add the asparagus and haloumi on top, then generously drizzle with half of the dressing (save the remaining for extra flavor). Serve and enjoy!

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