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.

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

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. Perfect for spring and summer dining.

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Prep Time 20 minutes mins

Total Time 30 minutes mins

Course: Dinner, Main Course, Salad

Cuisine: Californian, Mediterranean

Calories: 167

Ingredients Equipment Method Nutrition

Ingredients

  

For the pesto:

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

For the salad:

• Asparagus tips blanched (about 1 cup)
• Snap peas tendrils removed and blanched (about 1 cup)
• 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

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