Nikoletta Nicolaou – October Week 4 – Asparagus, Tomato & Haloumi Salad

<< Back to Markets Menu

October Week 4

Asparagus, Tomato & Haloumi Salad (Sydney Markets Recipe)

Prep 20 mins | Cook 8 mins | Serves 4

  • 2 tbs olive oil
  • 12-15 stems thick asparagus, trimmed
  • 250g haloumi, cut into 1cm-thick slices
  • 250g mini roma tomatoes, halved lengthways
  • ½ small red onion, finely shaved

Green herb dressing:

  • 1 cup flat-leaf parsley leaves
  • 1 cup mint leaves
  • 1 tbs lemon juice
  • 1 tsp finely grated lemon rind
  • 1/3 cup extra virgin olive oil

Step 1 To make the green herb dressing, combine all ingredients in a small food processor. Season with salt and pepper. Process until finely chopped. Set aside.

Step 2 Heat 1 tbs oil a large frying pan over medium-high heat. Add asparagus and cook, turning occasionally, for 3-4 minutes until just tender. Transfer to a serving plate.

Step 3 Add remaining 1 tbs oil to the pan and heat over medium-high heat until hot. Add haloumi and cook for 1 minute on each side until just golden and hot. Halve asparagus lengthways.

Step 4 Arrange asparagus, haloumi, tomatoes and onion on a serving platter. Drizzle with the green herb dressing.

Introducing… Nikoletta Nicolaou from Nikoletta’s Kitchen

Who is Nikoletta?

Nikoletta is a passionate home cook, who shops weekly at Paddy’s Markets turning her fresh purchases into delicious dishes inspired by her Cypriot heritage!

Want more?
Be sure to follow Nikoletta’s Kitchen on social media