Featured Recipe
Grilled Halloumi Chickpea Salad
By Kate
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Asparagus quickly sautéed till just tender, tossed with chickpeas and diced summer squash, dressed in tangy Dijon-mayo-citrus mix. Thick halloumi slices charred to crusty edges sealing creamy interior. Fresh torn mint swaps basil adding cooling punch; zucchini replaces courgette enhancing texture. Garlic in oil softens under high heat releasing aroma but doesn’t brown to avoid bitterness. Key to balance is warm salad meeting hot grilled cheese—textures contrast, flavors snap. Uses chickpeas drained but not dried out, coating them lightly keeps flavor punch. Quick prep, fast cook, total about 35 minutes, serves 4 eager bowls. No nuts, gluten-free, vegetarian.
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Prep:
20 min
Cook:
15 min
Total:
35 min
Serves:
4 servings
salad
vegetarian
Mediterranean
summer
Introduction
Sticky olive oil pops in the pan. Garlic scent stretches air instantly—don’t let it brown to bitter notes. Cut asparagus small, toss hot and fast—keeps snap. Chickpeas sturdy, holding weight, bash them a bit for taste release. Mayo mustard combo brightens with lemon zing—balances richness from halloumi. Cheese sizzles, puffs edges to brown crisp. Mint tears down bitterness with cooling lift. Textures fight for attention—crisp veggies, creamy beans, salty firm cheese. Don’t refrigerate salad or cheese—cold dulls sharpness. Simple summer produce meets salty Mediterranean punch, ready fast enough for lunch or quick dinner fix. No fancy tricks needed, just timing and attention to pan temperature.
Ingredients
About the ingredients
Reducing asparagus quantity to just over 300 g focuses flavor and matches chickpea volume better. Using summer squash instead of courgette adds a firmer bite and subtle nuttiness. Mint replaces basil to freshen herb profile with cool aromas complementing warm dressing. Halloumi portion lowered slightly keeps calories balanced while still providing rich salty hit. Garlic finely minced releases aroma without burning. Mayonnaise and Dijon mustard quantities adjusted up marginally for thicker dressing consistency which clings better. Olive oil split evenly for sauté and cheese frying avoids flavor overload. Draining chickpeas well but not drying retains moisture preventing gritty texture in salad.
Method
Technique Tips
Heat pan till oil is visibly shimmering before adding asparagus—critical, or they steam instead of sear turning mushy. High heat critical here but watch garlic carefully—it browns in seconds. Toss asparagus as soon as it softens around edges—interior should still resist bite. Dressing first—whisk well till emulsified; add veggies while hot so flavors meld but don’t overdress or it turns soggy. Pat dry halloumi completely—moisture causes oil to splatter and cheese won’t brown properly. Lower heat slightly for cheese frying to avoid burning outside while keeping center soft. Flip using firm spatula to prevent slices breaking. Serve salad first; top cheese just before serving so contrast holds. Don’t skip fresh herbs—they lift and brighten every forkful.
Chef's Notes
- 💡 Asparagus requires high heat. Wait until oil shimmers. Adds crispy bite. Don't overcook; bright green's crucial. Season as it cooks.
- 💡 Halloumi needs drying. Pat with paper towels. Moisture causes spatters and won't brown nicely. Aim for golden crust without burning.
- 💡 Toss hot veggies with dressing quickly, balances flavors. Emulsified dressing persists better. Avoid soggy salad; keep it warm, no fridge.
- 💡 Cheese flip gently using a firm spatula. Prevents breaking. Aim for deep amber but soft center. Texture contrast is key.
- 💡 If dressing's grainy, add more whisking or lemon juice. Adjust oil temp for frying. Too low means sticking, not browning.
