Real Life Recipes

Grilled Asparagus & Haloumi with Olive Salsa
As prepared by The Cook's Companion, Nadine Hughes - Mar 12

Grilled Asparagus & Haloumi with Olive Salsa

Preparation Time:                    10 minutes

Cooking Time:                         5 minutes

Special Equipment Required:  Oven broiler or barbecue, large non-stick pan             

           

 Ingredients:
  • 115g (about ½ cup) kalamata olives, pitted and chopped
  • 1 shallot, finely chopped
  • 1 tablespoon fresh basil, chopped
  • 1 garlic clove, chopped
  • 4 tablespoons olive oil + some for brushing
  • 1 tablespoon fresh lemon juice
  • 1 kilogram asparagus spears, trimmed (about 10 spears per person)
  • 375g Haloumi cheese, sliced thinly (about 2 slices per person)
  • Salt and pepper to taste

 

 

1.      To make the olive salsa, combine the olives, shallot, basil, garlic, 4 tablespoons olive oil, lemon juice and salt and pepper to taste in a small bowl.  Mix thoroughly.  Set aside.  DO AHEAD:  The salsa can be prepared 2 hours before, covered and set aside at room temperature.

2.      Preheat the oven broiler.  Brush the asparagus spears with a little olive oil and season lightly with salt and pepper.  Place on a baking tray and cook under the hot broiler for 5-6 minutes, turning halfway through.  Alternatively you could grill them directly on a medium hot barbeque turning frequently until lightly browned and cooked through. 

3.      While the asparagus is grilling, in a large non-stick pan or high heat, sear the sliced Haloumi for 30 seconds on each side or until slightly charred.  You may need to do this in batches.

4.        To serve, place equal amounts of asparagus on each plate.  Top with 2 slices of Haloumi each and a spoonful of the olive salsa.

                                                                                                                                                                          

Cook’s Notes:

To trim the asparagus, bundle the spears together using an elastic band and cut off the bottom third of the asparagus to obtain the same sized spears or individually snap off the bottom third of each spear (it should snap at the woodiest point).