Spicy Asparagus and Halloumi Salad

One of our favourite salads features fresh lemony spinach topped with pan-fried vegetables and the king of all cheese! Yes, you guessed it! It’s Halloumi! Ready in 20 minutes, fresh and light, but equally satisfying, our Spicy Asparagus and Halloumi Salad is sure to impress!

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Ingredients and Substitutions

• asparagus tips: you can use whole asparagus in this recipe, but we’d recommend snapping the woody ends off, and cutting them in half both lengthways and crossways to make sure they soften in the pan.
• red pepper: or any other colour pepper. Slice the pepper into similar thickness bits to the asparagus tips, so they cook at a similar rate.
• halloumi: if you wish, you can use paneer. It is less salty but has a similar texture.
• harissa: you may use any other spicy sauce, like sriracha or even tabasco. If you’re using paneer, why not try rolling your cheese in your favourite curry paste before frying.
• pumpkin seeds: toasted walnuts, pecans or sunflower seeds will work great here too.
• dates: try this recipe with dried cranberries or chopped dried apricots instead.
• baby spinach: lambs lettuce, watercress or mixed baby leaf salad will work perfectly in this recipe too.

Method:

STEP 1: Toast the Pumpkin Seeds

In a small dry frying pan, toast the pumpkin seeds, until they start to crackle and brown slightly.

STEP 2: Cook The Vegetables

Heat a drop of oil in a frying pan and fry the asparagus and pepper slices for 5 minutes, stirring often until softened but retain a bit of crunch.

STEP 3: Cook Halloumi Cheese

Cut the halloumi into 8 slices. Slather the pieces with harissa. Fry them with a drop of oil in another frying pan for 3 minutes on each side, until browned.

STEP 4: Make the Lemon Dressing

In a small bowl, mix the olive oil, lemon juice, honey and a pinch of salt and pepper to make a dressing.

STEP 5: Assemble the Halloumi Salad

Toss the spinach with half of the dressing and divide it between two bowls. Top the spinach with asparagus and peppers, then add the halloumi. Drizzle with the remaining dressing and scatter the date halves and toasted pumpkin seeds.

Watch How To Make It

Recipe FAQs

Other Vegetarian Salad Recipes

Asparagus Halloumi Salad is sure one of our favourites, but if you are a fan of vegetarian salads, have a look at some of our other favourites below:

• Chinese-Spiced Beetroot & Sweet Potato Salad
• Spiced Paneer Salad With Mango Chutney
• Goats’ Cheese & Sweet Potato Salad with Cranberries
• Summary Watercress, Cucumber & Strawberry Salad

Recipe Card

Spicy Halloumi & Asparagus Salad

One of our favourite salads features fresh lemony spinach topped with pan-fried vegetables and the king of all cheese! Yes, you guessed it! It's Halloumi! Ready in 20 minutes, fresh and light, but equally satisfying, our Spicy Asparagus and Halloumi Salad is sure to impress!

5 from 6 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Lunch, Main Course, Salad, Vegetarian Main

Cuisine European

Servings 2 portions

Calories 615 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 100 g asparagus tips cut in half crossways
• ½ red pepper sliced
• 225 g halloumi
• 2 teaspoon harissa
• 20 g pumpkin seeds
• 4 dates destoned and sliced
• 70 g baby spinach

For Dressing:

• 1½ tablespoon olive oil
• ½ small lemon juice only
• ½ teaspoon honey

Instructions

 

• In a small dry frying pan, toast the pumpkin seeds, until they start to crackle and brown slightly.
• Heat a drop of oil in a frying pan and fry the asparagus and pepper slices for 5 minutes, stirring often until softened but retain a bit of crunch.
• Cut the halloumi into 8 slices. Slather the pieces with harissa. Fry them with a drop of oil in another frying pan for 3 minutes on each side, until browned.
• In a small bowl, mix the olive oil, lemon juice, honey and a pinch of salt and pepper to make a dressing.
• Toss the spinach with half of the dressing and divide between two bowls. Top the spinach with asparagus and peppers, then add the halloumi. Drizzle with the remaining dressing and scatter the date halves and toasted pumpkin seeds.

Video

Notes

Serve this salad warm, but any leftovers can be eaten cold the next day! 

Nutrition

Calories: 615kcalCarbohydrates: 47gProtein: 35gFat: 35gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 1399mgPotassium: 1303mgFiber: 12gSugar: 31gVitamin A: 11132IUVitamin C: 208mgCalcium: 1138mgIron: 7mg

Keyword Asparagus and Halloumi Salad, Asparagus Salad, Halloumi Salad, Harissa Halloumi, Spicy Halloumi Salad, Spinach Salad With Halloumi

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