Grilled Asparagus, Grapes and Haloumi with Lemon Vinaigrette
- 15 minutes
- 4 servings
This super fresh summer salad takes mere minutes to barbecue. Look for haloumi cheese in the deli section. It’s a cheese that really is best cooked as it melts into this delicious slightly salty cheese that complements the sweetness of the grapes and flavour of asparagus.
Courtesy of the Buy California Marketing Agreement
Prep time: 10 minutes
Barbecue time: 5 minutes
- 1 lb (500g) California Asparagus
- 3 tbsp (45 mL) olive oil
- Salt and freshly ground black pepper to taste
- 4 oz (125 g) haloumi cheese
- 1 lemon
- 1 garlic clove, minced
- 1 cup (250 mL) California Red or Green Table Grapes, cut into halves
- 1 tbsp (15 mL) chopped mint or snipped chives or a combo
Oil grill, and preheat barbecue to medium. Snap tough ends from asparagus, and either discard or use for stock. Place asparagus in a bowl and toss with 1 tsp (5 mL) oil. Sprinkle with salt and pepper.
Whisk 2 tbsp (30 mL) lemon juice with remaining oil, garlic, salt and pepper. Slice haloumi into ¼ inch (0.5 cm) slices and place in a small dish. Drizzle with half the mixture, turn haloumi.
Place asparagus on grill and barbecue until tender, 3 to 5 minutes. Place haloumi on barbecue for the last minute, turning once, watching carefully. Remove once it starts to melt.
To serve, line asparagus on a platter, scatter with grapes and place haloumi on top. Sprinkle with herbs, then drizzle with remaining vinaigrette.