Grilled Asparagus, Tomato, and Halloumi Salad with Arugula and Spinach
Servings 1
Equipment
- Grill Pan
Ingredients
Vinaigrette:
- 2 tbsp olive or vegetable oil
- 2 tbsp seasoned rice vinegar
- 1 tsp red wine vinegar
- 1 small clove of garlic finely minced
- Sea salt and freshly cracked pepper to taste
Salad:
- 2 tsp olive oil
- 5-6 asparagus spears woody ends removed
- A handful of grape tomatoes
- 5 slices of halloumi cheese
- 1½ cups of arugula and spinach mixed
Instructions
- Combine the olive oil, seasoned rice vinegar, red wine vinegar, minced garlic, sea salt, and freshly cracked pepper to taste. Whisk until well combined and set aside to allow flavors to mingle.
- Side Note: I prefer my vinaigrette with a strong, tangy flavor, so I use equal amounts of oil and vinegar. Use less if you prefer.
- Preheat your grill pan and coat it with olive oil cooking spray over medium-high heat.
- Add the asparagus, tomatoes, and halloumi.
- Drizzle with a bit of olive oil, then season with sea salt and freshly cracked pepper, to taste.
- Cook for 3-4 minutes, then flip and continue cooking for a couple more minutes, or until the asparagus is fork-tender, the tomatoes are ready to burst, and the halloumi is golden and crisp.
- Drizzle some whisked vinaigrette over the arugula and spinach mix, to taste. Toss to coat evenly.
- Place the asparagus spears, tomatoes, and halloumi on the salad and drizzle with a bit more vinaigrette, to taste.
- Serve immediately. Enjoy.