Asparagus Summer Salad and Grilled Vegan Halloumi
One of my favorite vegetable and if it is done on the grill, it’s super delicious.
Asparagus has been medicine since ancient times. In Ancient Greece, doctors and dentist believed that asparagus would cure many ailments from toothache and heart disease. Apparently, eating asparagus before and after going on ‘night-out’ has benefits on our health. Protect the liver from toxins and the enzymes which you find in asparagus can help break down the alcohol level and alleviate hangover. Who knew, ah? Another great fact is; contains no fat or cholesterol – so perfect for loosing weight. And, if you are planning on conceiving , asparagus is your vegetables. it has high volume of vitamin C and, keeps the sperm healthy, and increase on volume.
And, apart from that asparagus has a delicious taste, it has enormous amount vitamins and minerals, rich in a full of antioxidants, it is great for fighting ageing process.
So let’s get to it. So let’s show you what you need to buy for this delicious salad. It is simple to preapre and you should be able to make the salad within 10-15mins.
Asparagus Salad and Grilled Vegan Halloumi
Ingredients you will need:
- Bunch of fresh asparagus
- 6-8 Sun dried tomatoes ( or 6-8 fresh baby tomatoes cut in half )
- 1/2 red onion ( or, 2x spring onions )
- Italian fresh levaes salad – a half of the bag for 2 people ( or, baby leaf rocket salad )
- Violife vegan BLOCK cheese
- 8-10 leaves of fresh basil ( use home grown preferably )
- Handful pumkin seeds
- Pinch of pink himalayan salt
- Pinch of fresh black pepper
- 4 tbsp olive oil
- 1 tsp french mustard
- 1/2 squeezed lemon
- Dash of balsamic glaze
- Handful of fresh cut chives
The only thing you need to grill is your vegan cheese and asparagus. The rest is simply throwing all in your salad bowl.
First of all, add a half of the ready to eat salad leaves into a bowl and cut onions into half moon shapes. Add sun dried tomatoes, basil. Now, is it time to do salad dressing. Add all the ingredient into small bowl and leave it both – salad and salad dressing on the side.
Break asparagus where they want to break – which usually would be at the end of the stems. Keep the longer stems. Choose a bowl add your cooking oil and salt and massage all the asparagus so the oil and salt slightly adds flavour to it and place it on the grid. At the same time, cut your vegan cheese and grilled them on both sides, preferably on different grill. Once they are both grilled, add them to your salad which you have prepared before hand. Pour your salad dressing on the top and, you salad is ready.
Sit down, get yourself a drink, put your computer or mobile away and why not practice eating mindfully to experience the real taste, smell, sensation of every bite.
For the past three years now, on Friday mornings, delivery man rings the bells and delivers fresh fruits, vegetables or salads depends on a season. Riverford has been a dream. However, there are times when we need to pop in local supermarket to get other bits for cooking.
For today’s dish which I am sharing, I shopped mainly in Morrisons. A quite unusual for us but why not to try different places.
Enjoy your Food of the Month!
See you next month,