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A plate of grilled halloumi cheese served on asparagus and snap peas over green pesto, garnished with microgreens and sunflower seeds.

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
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2
Course: Dinner, Main Course, Salad
Cuisine: Californian, Mediterranean
Calories: 167
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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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