Charred Asparagus & Halloumi Salad with Lemon-Tahini Dressing
25 min · Easy
#gluten-free#light#mediterranean#quick#salad#spring#vegetarian
A salad that earns its place as the main event — squeaky halloumi with golden char marks, blistered spring asparagus, and enough lemon-tahini dressing to make every bite bright and creamy. Best eaten warm, straight from the grill pan.
Ingredientsfor 4 portions
- 24 spears Green Asparagus, woody ends snapped off
- 16 slice Olympus Sheep & Goat Halloumi by Olympus, or any other brand
- 2 Lemon
- 3 tbsp Tahini
- 3 tbsp Olive Oil
- 2 clove Garlic
- 1 cup Radishes, thinly sliced
- 4 tbsp Mint, leaves torn
- 1 cup Spring Onions, finely sliced
Steps
- Make the dressing: whisk tahini with juice of 1 lemon, 1 minced garlic clove, 2 tbsp olive oil, and 3–4 tbsp cold water until smooth and pourable. It will seize up at first — keep whisking and adding water. Season with salt.
- Heat a griddle pan or heavy cast-iron skillet over high heat until smoking hot. Toss asparagus with 1 tbsp olive oil and a pinch of salt. Char for 3–4 minutes turning once — you want dark grill marks and bright green spears, not grey and soft.
- In the same pan (reduce to medium), cook halloumi slices for 1–2 minutes per side until golden with visible char lines. Halloumi firms as it cools, so serve quickly.
- Arrange asparagus and halloumi on a wide platter. Scatter sliced radishes, spring onions, and torn mint leaves generously over the top.
- Drizzle with lemon-tahini dressing and squeeze the second lemon over everything. Serve immediately.
