Grilled asparagus, halloumi, pine nut and pomegranate salad

Name: Grilled asparagus, halloumi, pine nut and pomegranate salad
Cook time: 30 min
Yield: 6
Cuisine: Modern Australian
Ingredients: 2½ bunches of green and/or white asparagus, trimmed on an angle; extra virgin olive oil; salt flakes and freshly ground black pepper; 250g halloumi, cut into 1.5cm slices; 2 handfuls of mint leaves, torn; 3 tbsp pomegranate molasses; 1 tbsp sumac; ½ pomegranate, seeds removed; 3 tbsp toasted pine nuts, oiled, seasoned and crushed

Karen Martini

January 27, 2023

Grilled asparagus and halloumi salad.William Meppem

easyTime:< 30 minsServes:6

I love to grill asparagus, which makes the bright, grassy notes – still bell clear – a little more robust, while the char just seems to add another dimension to the flavour. This intensity pairs so well with the salty, squeaky character of halloumi, tartly sweet pomegranate molasses, lemony sumac and bright burst of fresh mint. I'll happily eat this as a starter on its own, or serve it alongside grilled lamb, chicken or fish.

Ingredients

2½ bunches of green and/or white asparagus, trimmed on an angle
extra virgin olive oil
salt flakes and freshly ground black pepper
250g halloumi, cut into 1.5cm slices
2 handfuls of mint leaves, torn
3 tbsp pomegranate molasses
1 tbsp sumac
½ pomegranate, seeds removed
3 tbsp toasted pine nuts, oiled, seasoned and crushed

For the lemon and garlic dressing

80ml extra virgin olive oil
juice of ½ lemon
1 garlic clove, finely grated
salt and pepper

Method

Step 1
Preheat a griddle pan or barbecue grill on high.
Step 2
Add the dressing ingredients to a bowl, season with salt and pepper and combine well.
Step 3
Oil the asparagus and season with salt and pepper. Grill for 2-3 minutes, rotating regularly, until tender and slightly charred. Lightly oil the haloumi and grill for about 1½ minutes on each side until well coloured.
Step 4
Add the halloumi and asparagus to a large bowl with half the mint and half the dressing. Toss to combine.
Step 5
Drizzle the pomegranate molasses across a serving plate. Pile the asparagus and halloumi on top, then sprinkle over the sumac. Scatter over the remaining mint, the pomegranate seeds and pine nuts, then drizzle over the remaining dressing and serve.

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