© J Sainsbury plc 2020
Asparagus and halloumi Mediterranean zesty salad
Take yourself on a grand tour of the Mediterranean – with all the green stuff in this salad, you can even feel good about it
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Ready in 20 minutes
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Cooking time 10 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 350g asparagus, trimmed
- 225g runner beans, trimmed
- 200g radishes, washed and sliced
- 3 tomatoes, washed and quartered
- ½ cucumber, washed, deseeded and sliced into crescents
- 75g watercress
- 14g fresh mint leaves, picked and washed
- 225g light halloumi, sliced
- 3 tbsp olive oil
- ½ lemon, zested and juiced
- 1 tsp sumac
- 3 white pitta, toasted and cut into fingers, to serve
Method
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1
Cook the asparagus and beans in a pan of boiling water for 3 minutes. Drain, then cut into 4cm lengths. Toss together in a bowl with the radishes, tomatoes, cucumber, watercress and mint.
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2
Heat a griddle pan. Brush the halloumi slices with ½ tbsp olive oil and grill for 2 minutes on each side.
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3
Whisk the remaining olive oil together with the lemon zest and juice and the sumac. Toss the warm halloumi through the salad, drizzle over the dressing and serve with the pitta fingers.
