Asparagus and Chickpea Salad with Grilled Halloumi Cheese
Asparagus and Chickpea Salad with Grilled Halloumi Cheese
Ingredients
- 1 lb (450 g) asparagus, trimmed and cut into 1-inch (2.5 cm) chunks
- 1 garlic clove, chopped
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) lemon juice
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 1 zucchini, diced small
- 2 blocks (7 oz/200 g each) halloumi cheese, each cut into 6 thick slices
- ½ cup (25 g) fresh basil leaves, coarsely torn
Instructions
- In a non-stick skillet over high heat, soften the asparagus and garlic in half the oil (1 tbsp/15 ml) until the asparagus are tender-crisp. Season with salt and pepper.
- In a bowl, whisk together the mayonnaise, mustard and lemon juice. Add the warm asparagus, chickpeas and zucchini. Season with salt and pepper. Set aside.
- Pat the cheese dry with paper towel.
- In the same skillet over medium-high heat, brown the cheese for a few seconds on each side in the remaining 1 tbsp (15 ml) oil.
- Divide the salad among 4 bowls. Top with slices of grilled cheese. Sprinkle with basil leaves.
Asparagus and Chickpea Salad with Grilled Halloumi Cheese