No Tea After 12 // Asparagus Halloumi Salad with Olive & Lemon Salsa

Asparagus Halloumi Salad with Olive & Lemon Salsa

posted in, Salads on Tuesday, June 01, 2010

Can you believe it? We're already coming to the end of another asparagus season! Next thing you know we'll be digging out the squash and pumpkin recipes and starting our hibernation preparations. Well, I don't know about you but us (adopted) Brits will be getting the umbrellas out again that's for sure. But enough about that, we still have summer to look forward too. *snickers and crosses fingers, toes, and eyes*

So before the asparagus season officially ends, I want to share with you one of my new favourite recipes so you can make it at least a few times yet. I was introduced to this salad just a short month ago by my friend Steph when we went to their house last month for a lovely afternoon*. This dish is the perfect example of what I love most about going to someone else's house for dinner (apart from the obvious...someone else doing the dishes part). I love discovering new ways of eating things you already like...for instance...I love everything in this salad. Asparagus, check. Arugula (Rocket), check. Black olives, check. Lemons, check. Halloumi, double check. But I may have never stumbled upon this dish or combination without Steph's inspiration. And isn't finding new dishes just THE BEST thing about eating?I love being taken totally by surprise with food. I don't know about you but because I am constantly in the kitchen, or listening to foodcasts, or on the interweb reading about food, and recipes, and food, and cake, and pie, and food, sometimes it takes another person's perspective to make something really stand out.

Well...I think you probably know the rest of the story from here, I begged Steph for the recipe, and made it several times that week...and several times since then too...

Did you know asparagus is a natural diuretic?

But that's besides the point.

This salad, with just a handful of simple ingredients is one of the best combinations that I've come across in a very long time. It is the perfect pairing of peppery rocket against the woodsy asparagus, followed by the intense but not overpowering salt of the halloumi and olives. Finished with a fresh, sweet burst of lemon and basil, this is salad heaven. I am actually even considering making this into a pasta salad by chopping the asparagus and serving with a nutty wholewheat pasta. Can I get a hell yeah? I really can't get over the fantastic simplicity, yet the unimaginable deliciousness. And you can thank me now, or later. Either way, you will.

*Steph is mummy to the lovely dog Kimba. And she lives within walking distance to these puppies (who are probably no longer puppies). She and her husband don't know it yet, but I'm moving in next week. I've nearly finished packing.

Asparagus Halloumi Salad with Olive & Lemon Salsa

Adapted, generously, from my friend Steph who adapted it, generously, from Waitrose.com. This is a very forgiving recipe, more of a guideline, so please don't feel as though you should follow it to the letter. I got 4 good sized portions from this recipe, but it can be easily morphed to suit what quantities you may have in your fridge, though I would say that even if you are only making enough salad for 1 or 2, go ahead and make all of the salsa because it could go on almost anything...chicken, pasta, crostini, you name it.

For the salad:
2.2lb / 1kg asparagus spears, trimmed of woody ends
1.1lb / 500g halloumi cheese, drained and chopped into chunks
4 cups / approx 100g wild arugula (rocket)

For the salsa:
approx 3/4 cup / 100g black olives in brine, drained and chopped (you can use oil-soaked olives here too if you have a favorite)
3 medium-sized lemons
2 Tablespoons basil, chopped
4 Tablespoons extra virgin olive oil
2 teaspoons clear honey
pepper to taste

To make the salsa zest one of the lemons into a medium bowl, then peel and segment 2 lemons and add to the bowl. Add the chopped olives and basil to the bowl. In a small bowl or measuring jug, whisk together the juice of the third lemon, the olive oil, and the honey and season with black pepper. Add the olive oil mixture to the olive and lemon mixture and set aside while you make the salad.

To make the salad, bring a large pot of salted water to the boil. Divide the arugula (rocket) among 4 plates. When the water comes to the boil, plunge the asparagus into the water until just tender crisp, this shouldn't take longer than 2 minutes. Drain and immediately run under cold water.

In the meantime, fry or grill the halloumi over high heat until golden brown. Divide the asparagus and the halloumi among the 4 plates and spoon over the salsa.

Makes 4 servings.