Serve this grilled salad with haloumi cheese
Prep time: 10 minutes
Barbeque time: 5 minutes
Makes 4 servings
1 lb California asparagus (500 g)
3 tbsp olive oil (45 mL)
salt and pepper to taste
4 oz haloumi cheese (125 g)
1 garlic clove, minced
1 cup California red or green table grapes, cut in half (250 mL)
1 tbsp chopped mint or snipped chives or a combo (15 mL)
1. Oil grill and preheat barbecue to medium. Snap tough ends from asparagus; either discard or use for stock. Place asparagus in a bowl and toss with 1 tsp (5 mL) oil. Sprinkle with salt and pepper.
2. Whisk 2 tbsp (30 mL) lemon juice with remaining oil, garlic, salt and pepper. Slice haloumi into 1/4-inch (0.5 cm) pieces, and place in a small dish. Drizzle with half the lemon juice mixture, and turn to coat haloumi. Place asparagus on grill and barbecue until tender, about 3 to 5 minutes. Place haloumi on barbecue for the last minute, turning once, and watching carefully. Remove once it starts to melt.
3. To serve, line asparagus on a platter, scatter with grapes and place haloumi on top. Sprinkle with herbs, and then drizzle with remaining vinaigrette.