Asparagus, Halloumi and Pine Nut Salad

Name: Asparagus, Halloumi and Pine Nut Salad
Prep time: 30 min
Cook time: 2 min
Total time: 32 min
Yield: 6 serving(s)
Ingredients: 1 lb asparagus; 1 lb halloumi cheese; 2 tablespoons well seasoned flour; 2 tablespoons olive oil; 1/2 cup pine nuts; 1 cup parsley, chopped; 1/2 cup olive oil; 1 lemon, juice of

Submitted by Rita1652

"Thanks to Michael Allemeier recipe. I was looking for Halloumi recipes and came up with this!"

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photo by Leggy Peggy

Ready In:: 32mins
Ingredients:: 8
Serves:: 6

ingredients

1 lb asparagus
1 lb halloumi cheese
2 tablespoons well seasoned flour
2 tablespoons olive oil
¹⁄₂ cup pine nuts
Dressing
1 cup parsley, chopped
¹⁄₂ cup olive oil
1 lemon, juice of

directions

Snap the stems off the asparagus so that you are left with the green, edible parts.
Drop the asparagus into boiling water for about 4 minutes, until al dente.
Drain and refresh under cold water.
Set the asparagus aside to drip dry.
Unwrap the halloumi and pat it dry.
Slice it into eight slices and press it into the seasoned flour to coat.
Put the olive oil in a pan to heat and when it is hot, slide in the halloumi cheese slices.
Cook for a minute per side, until a golden colour.
Mix up the olive oil, parsley and lemon juice.
Serve the asparagus with the warm halloumi and the dressing drizzled over the top.
Scatter the pine nuts over the plate.
Dressing: Mix up the olive oil, parsley and lemon juice.

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Reviews

Very, Very, Delicious! I had some halloumi left over from one of the previous rounds and this was the perfect recipe to finish it with. The asparagus was crispy tender, the cheese nice and mellow, and the toasted pine nuts finished it off perfectly. Thnx for sharing your recipe, ~Rita~. Made for the Voracious Vagabonds of ZWT 6.

Darkhunter
Oops, I posted my picture of this but forgot to review it! This was very good and much enjoyed by DH and I... especially the fried cheese! Also, it's a very pretty looking side dish. Made for ZWT6.

Queen Dana
We thoroughly enjoyed this tasty dish and I look forward to making it again and again. This recipe was posted in 2003 -- long before Zaar was very specific about ingredient amounts. So you might want to update some items, especially the halloumi. I had half a pound of asparagus -- or enough for 1/2 a recipe. The recipe calls for 1 halloumi cheese. Our halloumi packs average around 180 grams (or 6 ounces) so I used half a pack. I added only 2 tablespoons of pine nuts (which I toasted) and that was plenty. I also made 1/4 of the dressing (which was more than enough), and doubled the lemon juice. I think halloumi cries out for lemon. Thanks for a fantastic recipe. Yum, yum, yum!

Leggy Peggy
So good! Simple, beautiful ingredients that combine into a lovely healthy lunch, or if you halve the proportions a great appetizer. Thanks Rita, I really enjoyed this.

kelly in TO
The first time I ever tried halloumi much less grilled and we loved the way it tasted (low fat, and tastes like mozzarella, but minty and a bit saltier). Made a number of changes to the recipe though. Added 1/2 the parsley, and MUCH less olive oil to dressing (as written it would have been much too oily for my taste). I also toasted the pine nuts (8-10 minutes in 350 degree F. oven), and only added 1/4 cup. I also used less than half the halloumi, cut into thinner strips. I seasoned the flour with salt, pepper and dried thyme (because I like thyme and asparagus). Halloumi took several minutes to brown instead of 1 minute per side. The outcome, though, was very tasty and quite sophisticated! Thanks Rita for a great recipe!

Kumquat the Cats fr