Asparagus Salad with smoked almond, grilled halloumi cheese, arugula and preserved lemon dressing
Lunch

Asparagus Salad with smoked almond, grilled halloumi cheese, arugula and preserved lemon dressing

Serves
4-6
Prep Time
10 minutes
Cook Time
15 minutes

Ingredients

  • 2 bunches Asparagus, peel bottoms if thick
  • 1 packet Haloumi Cheese, sliced brushed with olive oil
  • 2 handfuls of sugar snap peas, cut lengthwise
  • 1/2 cup Smoked or Roasted Almonds
  • 1/2 cup Preserved Lemon Sauce
  • 3-4 handfuls of Wild Arugula
  • Salt and Pepper

Directions

  1. Cut the bottom inch of the asparagus or snap they will break at the woody end

  2. Peel the bottom half of the Asparagus and blanch in salted water

  3. Bring large pot of water to a boil with enough salt to taste salty

  4. A handful of Asparagus at a time toss in and bring back to a boil

  5. Remove asparagus to ice water and repeat

  6. When asparagus is all cook drain ice water and let drain on towels

  7. If Asparagus is small grill with a little olive oil until nicely colored cool on tray

  8. Grill Halloumi and cool on a tray

  9. In a bowl add asparagus, snap peas and arugula with half the lemon sauce and toss

  10. Pile asparagus on platter and place haloumi on top drizzle with preserved lemon sauce and chopped almonds