A vibrant, fresh salad pairing grilled halloumi with blanched snap peas and asparagus, brightened by a minty basil pesto and microgreens. Perfect for spring and summer dining.
Why You'll Love Snap Pea, Asparagus, & Grilled Halloumi Salad
A fresh and vibrant spring salad combining grilled halloumi with blanched snap peas and asparagus, bright mint basil pesto, and microgreens. Light, herbaceous, and packed with texture.
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
Can I prepare this salad ahead?
Blanch veggies and make pesto in advance; assemble salad just before serving for best texture.
What if I can't find halloumi?
Feta or queso fresco make great softer cheese alternatives.

Snap Pea, Asparagus, & Grilled Halloumi Salad
A vibrant, fresh salad pairing grilled halloumi with blanched snap peas and asparagus, brightened by a minty basil pesto and microgreens. Perfect for spring and summer dining.




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