Asparagus and Chickpea Salad with Grilled Halloumi Cheese

Name: Asparagus and Chickpea Salad with Grilled Halloumi Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 lb (450 g) asparagus, trimmed and cut into 1-inch (2.5 cm) chunks; 1 garlic clove, chopped; 2 tbsp (30 ml) olive oil; 1 tbsp (15 ml) mayonnaise; 1 tbsp (15 ml) Dijon mustard; 1 tbsp (15 ml) lemon juice; 1 can (19 oz/540 ml) chickpeas, rinsed and drained; 1 zucchini, diced small; 2 blocks (7 oz/200 g each) halloumi cheese, each cut into 6 thick slices; ½ cup (25 g) fresh basil leaves, coarsely torn

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Preparation 15 min
Cooking 15 min
Servings 4

Végétarien
Sans noix
Sans gluten

Ingredients

- 1 lb (450 g) asparagus, trimmed and cut into 1-inch (2.5 cm) chunks
- 1 garlic clove, chopped
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) lemon juice
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 1 zucchini, diced small
- 2 blocks (7 oz/200 g each) halloumi cheese, each cut into 6 thick slices
- ½ cup (25 g) fresh basil leaves, coarsely torn

Preparation

- In a non-stick skillet over high heat, soften the asparagus and garlic in half the oil (1 tbsp/15 ml) until the asparagus are tender-crisp. Season with salt and pepper.
- In a bowl, whisk together the mayonnaise, mustard and lemon juice. Add the warm asparagus, chickpeas and zucchini. Season with salt and pepper. Set aside.
- Pat the cheese dry with paper towel.
- In the same skillet over medium-high heat, brown the cheese for a few seconds on each side in the remaining 1 tbsp (15 ml) oil.
- Divide the salad among 4 bowls. Top with slices of grilled cheese. Sprinkle with basil leaves.

Personal Note

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Asparagus and Chickpea Salad with Grilled Halloumi Cheese

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Ingredients

Preparation

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