Asparagus and haloumi salad

Name: Asparagus and haloumi salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 3 red capsicums; Olive oil cooking spray; 1 cup green olives; 2 tbs extra virgin olive oil; 1 tbs white wine vinegar; ½ cup basil leaves, roughly chopped; 3 bunches asparagus, trimmed; 2 x 250 g packets haloumi, cut into 1.5cm thick slices; Crusty baguette, to serve

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by Fresh magazine

Oct 19, 2015

Vegetarian winner, this meal is a great option for vegetarians, or you can serve it with barbecued meat.

3 red capsicums
Olive oil cooking spray
1 cup green olives
2 tbs extra virgin olive oil
1 tbs white wine vinegar
½ cup basil leaves, roughly chopped
3 bunches asparagus, trimmed
2 x 250 g packets haloumi, cut into 1.5cm thick slices
Crusty baguette, to serve

Method

1.

Heat a barbecue hotplate on medium-high heat. Spray capsicum with oil. Cook for 10 minutes or until charred on all sides. Transfer to a bowl, cover with plastic wrap and stand for 5 minutes to cool. Peel and remove seeds. Roughly chop and place into a bowl with olives. Whisk oil, vinegar, salt and pepper in a jug and add to salad. Toss well to combine. Sprinkle with basil.
2.

Cook asparagus on barbecue plate for 5 minutes until just tender. Cook haloumi on barbecue plate for 1-2 minutes until golden. Transfer to serving plates. Serve asparagus and haloumi with salad and crusty baguette.