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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
Ingredients Equipment Method 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, which intensifies the green color. 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.
  5. Tear the reserved mint over the top at the last moment. It is in the pesto already, but blended mint gives colour and torn mint gives smell, and the smell is most of what you taste.

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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