Ingredients
200g haloumi
1 asparagus
trimmed
250g strawberries
trimmed and halved
250g cherry tomatoes
halved
4 handfuls spinach and rocket salad mix
½ cup shaved parmesan
¼ cup toasted pine nuts
3 tbsp olive oil
2 tbsp balsamic vinegar
to taste Salt and freshly ground black pepper
Allergy Advice
Contains Dairy
Contains Nuts
Equipment
- 1 non-stick frypan
- 1 steamer
- 1 large salad bowl
- 1 whisk
Instructions
- Heat a non-stick frypan. Slice the haloumi cheese horizontally so you have two large rectangles, then cut each rectangle into a triangle. Pan fry the haloumi until brown on both sides.
- Steam the asparagus until tender-crisp.
- For the dressing, combine the olive oil, balsamic vinegar, salt and pepper. Whisk well to combine.
- Combine the strawberries, tomatoes, asparagus and salad leaves in a large salad bowl. Reserve 2 tablespoons of the dressing and toss the rest through the salad.
- Divide the salad between 4 serving dishes, top with a piece of haloumi and sprinkle with parmesan, pine nuts and remaining dressing.
Notes
Tip
Strawberries and balsamic vinegar are often combined as a dessert; here they add a lovely sweet contrast to the salad and haloumi. And it might just get your strawberry eaters trying salad!
Tip
Have the strawberries at room temperature, so you get the full sweet flavour.
