Haloumi and asparagus salad with lime caper dressing

Cooking Salads Haloumi and asparagus salad with lime caper dressing

Zesty lime caper dressing is the crowning glory to this beautiful fresh salad.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Make lime caper dressing: Using a mortar and pestle, pound parsley, mint, oil, capers, lime juice and salt and pepper into a thick paste. Transfer to a bowl.
  2. Heat 1 teaspoon oil in a non-stick frying pan over medium heat. Add asparagus and beans. Cook, tossing, for 4 minutes. Add tomatoes and thyme. Cook for 2 to 3 minutes or until vegetables are just tender. Transfer to a large heatproof bowl. Cover with foil to keep warm.
  3. Heat remaining oil in pan over medium-high heat until hot. Cook haloumi, in 2 batches, for 1 to 2 minutes each side or until golden. Add to asparagus mixture. Cook lime wedges for 1 to 2 minutes each side or until golden.
  4. Drizzle dressing over salad. Season with salt and pepper. Toss gently to combine. Serve with lime wedges.

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2 tsp olive oil
2 bunches asparagus, trimmed
400g green beans, trimmed
250g cherry tomatoes
10 sprigs thyme
400g haloumi, cut into 1cm-thick slices
1 lime, quartered
3/4 cup flat-leaf parsley leaves, chopped
1/2 cup mint leaves, chopped
1 tbsp extra-virgin olive oil
1 tbsp capers
1 lime, juiced

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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