Griddled halloumi and strawberry salad with homemade lemon pesto

Oh hello Summer feels!

Asparagus everywhere in the shops, strawberries are out to play! It’s game time!! – This griddled salad with halloumi, strawberry and zucchini makes a delicious, filling vegetarian dinner!

It calls for shorts and sandals! ​Just a few of my favorite things!!

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Servings: 4 Servings


What You Need:

• 225 g halloumi, sliced
• 1 tbsp olive oil
• pinch of salt and pepper
• 15-20 spears of fine asparagus
• 1 zucchini (courgette)
• 100 g (3-4 cups) mixed salad leaves
• handful of strawberries sliced
• 1 tbsp pine nuts
• zest of one lemon

Lemon Pesto:

• 1 packed cup fresh basil leaves
• 1 clove garlic roughly chopped
• 3 tbsp pine nuts
• 1/4 cup extra-virgin olive oil (more of needed)
• 3 tbsp finely grated parmesan cheese use Italian-style vegetarian hard cheese for vegetarian version
• juice of 1 lemon
• sea salt and pepper

What to Do:

1. First make the lemon pesto. Place the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the oil, parmesan and lemon juice and blend until finely chopped. Season to taste. Add more oil if needed for preferred consistency.
2. Oil a griddle plate/pan and heat on a high heat. Place the slices of halloumi on the griddle and cook for 2-3 minutes each side until griddle lines appear. Remove from the griddle.
3. Mix the oil, salt and pepper in a small bowl. Brush the asparagus with the oil and place on the griddle. Cook for 2-3 minutes, turning a couple of times until griddle marks appear. Remove from the griddle.
4. Use a vegetable peeler to peel the courgette into long strips. Place the strips in the bowl with the seasoned oil. Gently stir to coat, then place the strips in a single layer on the griddle. Cook for 30-60 seconds until griddle lines appear. If the courgette is peeled very thinly, there is no need to turn it over. If it’s peeled a little thicker, turn it over and cook for a further 30 seconds on the other side. Remove from the griddle.
5. Add pine nuts to griddle, medium heat, toast until golden in colour, remove and set aside.
6. Distribute the salad leaves between four plates and top with the halloumi, asparagus, courgette slices, strawberry slices, toasted pine nuts and lemon zest. Serve with the lemon pesto.
   

Adapted from kitchen sanctuary 


Enjoy!