[WATCH] Grilled aspargus and halloumi with spinach and date salad

Grilled Halloumi Salad

Grilled aspargus and halloumi with spinach and date salad

Ingredients

• 1 pkt halloumi
• 6 asparagus spears
• Handful spinach, torn
• ½ shallot, finely sliced
• ¼ cup apple cider vinegar
• 4 Mejool dates, pitted
• Knob butter
• 2 wholemeal pitas
• 4 tbsp sumac

Salad dressing

• Olive oil
• 1 tbsp pomegranate molasses
• ¼ lemon, juice only
• Salt and pepper
• Handful pomegranate arils, to serve

Method

1. Make the dressing for the salad by whisking all the ingredients together. Set aside.
2. Chop the pitas into cubes and fry in butter until toasty.
3. Remove from the heat, add the sumac and toss. Set aside.
4. Soak the shallot and the dates in the apple cider vinegar for approx. 10 mins to take away the sharpness of the onion. Drain and set aside.
5. Rub a little olive oil onto the asparagus and season with salt and pepper. Chargrill on a griddle pan or a barbecue for a few mins until you can see the black grill marks.
6. Slice the halloumi into large chunks and then put on the griddle pan/barbecue. 
7. Flip the cheese over when you can see grill marks on one side.
8. To serve assemble the salad by tossing the spinach with the shallot and dates and the sumac pitas as well as the dressing.
9. Serve three asparagus spears, three pieces of cheese and handful of spinach salad per person. 

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