Asparagus, Broad Bean and Halloumi Salad

Name: Asparagus, Broad Bean and Halloumi Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: European
Ingredients: 2 asparagus bunches, ends snapped off; 1 C broad bean, (or edamame beans); 1 C mesclun salad mix; 1 avocado, peeled and chopped; 150 g cherry tomato, halved; ½ C almond, lightly toasted; 3 Tbsp rice wine vinegar; 3 Tbsp olive oil; 1 tsp dijon mustard; 200 g halloumi, cut into ½ cm slices

6 steps

Prep:15minCook:15min

Updated at: Wed, 16 Aug 2023 23:53:17 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories480.6 kcal (24%)

Total Fat40 g (57%)

Carbs19.6 g (8%)

Sugars6.5 g (7%)

Protein21 g (42%)

Sodium1147.7 mg (57%)

Fiber9.3 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 bunchesasparagus

ends snapped off

1 Cbroad bean

or edamame beans

1 Cmesclun salad mix

1avocado

peeled and chopped

150gcherry tomato

halved

0.5 Calmond

lightly toasted

3 Tbsprice wine vinegar

3 Tbspolive oil

1 tspdijon mustard

200ghalloumi

cut into 1/2 cm slices

Instructions

Step 1

Bring a pot of water to the boil and cook asparagus for 4-5 minutes until just cooked.

Step 2

Remove asparagus from the pan and cook broad beans for 2 minutes. Once cool enough to handle, chop the asparagus spears in half lengthwise.

Step 3

Place the mesclun mix over the base of a serving platter and then add the avocado, asparagus and broad beans. Scatter with cherry tomatoes and then almonds.

Step 4

Mix vinegar, oil, mustard and salt together and set aside.

Step 5

Heat a small pan or barbecue plate, add a splash of oil and quickly pan fry halloumi until golden on both sides.

Step 6

Transfer the hot halloumi straight to the salad. Drizzle salad with dressing and serve.