Snap Pea, Asparagus, & Grilled Halloumi Salad

A fresh salad pairing grilled halloumi with blanched snap peas and asparagus, brightened by a minty basil pesto and microgreens.

Why You'll Love Snap Pea, Asparagus, & Grilled Halloumi Salad

This spring salad pairs grilled halloumi with blanched snap peas and asparagus, brightened by mint basil pesto and microgreens. The halloumi is grilled until golden and firm, and the basil is blanched briefly for the pesto.

Tips and Tricks

• Reserve fresh mint and snap peas for garnish to add texture.
• Don't overcook halloumi - aim for golden, firm slices.
• Blanch basil briefly to soften flavor and color for pesto.

Variations

• Swap sunflower kernels for pine nuts or walnuts.
• Use baby spinach or watercress instead of arugula microgreens.
• Add lemon zest to pesto for extra brightness.

Substitutions

• Use feta or queso fresco instead of halloumi.
• Replace sunflower kernels with pumpkin seeds or almonds.
• Swap mint for parsley or omit herbs as preferred.

Best served with

• Grilled chicken or fish
• Crusty artisan bread
• Light white wine like Sauvignon Blanc
• Chilled sparkling rosé

How to Store Leftovers

• Store pesto and veggies separately in airtight containers up to 2-3 days refrigerated. Reheat halloumi gently before serving.

Common Questions

Snap Pea, Asparagus, & Grilled Halloumi Salad

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A vibrant, fresh salad pairing grilled halloumi with blanched snap peas and asparagus, brightened by a minty basil pesto and microgreens.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 2

Course: Dinner, Main Course, Salad

Cuisine: Californian, Mediterranean

Calories: 167

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the pesto:

• 1 handful mint leaves reserve 5-6 for salad
• 1 garlic clove
• Lemon juice to taste
• 1 handful snap peas tendrils removed (reserve a few for salad)
• 1 bunch basil blanched
• 2 tablespoon sunflower kernels

For the salad:

• 1 cup Asparagus tips blanched
• 1 cup Snap peas tendrils removed and blanched
• 5-6 mint leaves roughly torn
• 1 teaspoon sunflower kernels for garnish
• 4 slices halloumi cheese
• Beet microgreens for garnish
• Arugula microgreens for garnish
• Maldon salt to finish

Equipment

• Medium Pot
• Food processor
• Nonstick skillet or grill pan

Method

 

1. Bring a medium pot of salted water to a boil. Blanch snap peas for 3 minutes, asparagus tips for 3-4 minutes, then basil for 30 seconds. Immediately shock all in ice water and drain.
2. Heat a nonstick skillet or grill pan over medium-high heat. Sear halloumi slices for 90 seconds on each side until golden and charred.
3. Add the pesto ingredients (mint, garlic, lemon juice, snap peas, basil, sunflower kernels) to a food processor. Slowly drizzle in olive oil until desired consistency is reached. Season with salt and pepper to taste.
4. To serve, spread pesto on a plate. Top with asparagus, snap peas, grilled halloumi, beet and arugula microgreens. Finish with a sprinkle of Maldon salt and sunflower kernels.

Nutrition

Calories: 167kcalCarbohydrates: 7gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 52mgPotassium: 202mgFiber: 3gSugar: 1gVitamin A: 225IUVitamin C: 3mgCalcium: 77mgIron: 2mg

Notes

Storage: best assembled and eaten fresh since the halloumi loses its char and the greens wilt. The mint-basil pesto keeps on its own in an airtight container in the fridge for up to 3 days, press plastic wrap onto the surface to keep the color bright.

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