Ingredients

The following ingredients have 1 Servings
  • 1 carrot
  • 3 stalks asparagus
  • 1 handful arugula (rocket)
  • 1 handful radicchio (or other greens)
  • 4 stems parsley
  • 1 stem tarragon
  • 3 slices halloumi
  • 1 tbsp olive oil
  • 1/2 tbsp red wine vinegar
  • 1/4 tsp Dijon mustard
  • 1/4 tsp sugar

Instruction

  • Using a vegetable peeler, peel ribbons from the carrot and asparagus until you have used them all. You can leave the tips of the asparagus intact(as I did) or shave them, as you prefer.
  • Break up any larger radicchio leaves and arrange them, the arugula (or other greens) on a plate. Pull the leaves from the parsley and tarragon and scatter them on top of the greens, followed by the shaved carrot and asparagus.
  • Heat a small skillet over a medium-high heat - don't add any oil. Cut the slices of halloumi in half (it often naturally breaks) then when the pan is hot, add them to the pan. They will sizzle/bubble a little at first then dry. Once gently brown - just a minute or two - turn them and cook on the other side.
  • Meanwihile whisk together the oil, vinegar, mustard and sugar for the dressing and drizzle over the greens, herbs and vegetables. Once the halloumi has cooked place the slices on top of the salad and serve.