Recipes ideas for Vegetables

Asparagus Haloumi And Zucchini Salad | Barley And Honey Roast Pumpkin Salad | Beetroot And Chickpea Salad | Beetroot, Chickpea Sticky Balsamic Salad | Brown Rice Roast Pumpkin And Seed Salad | Carrots With Mint Couscous | Chargrilled Zucchini And Ricotta Pizza | Macaroni And Vegetable Frittatas | Mushroom And Walnut Patties | Parsnip And Gruyere Crumble | Persian Green Rice With Broad Beans (Sabzi Polo) | Quinoa Salad With Asparagus And Feta | Spiced Indian Rice | Vegan Antipasti | Vegetarian Chili | Vegetarian Lasagna | Vietnamese Noodle Salad |

Asparagus Haloumi and Zucchini salad

Ingredients (serves 4)

  • 2 bunches asparagus, trimmed
  • 2 zucchini, shaved into thin ribbons
  • 2 tablespoons olive oil
  • 250g haloumi, drained and sliced
  • 70g baby rocket
  • 50g semi-dried tomatoes, finely chopped, oil reserved
  • salt and cracked black pepper
  • lemon wedges, to serve


1. Blanch the asparagus and zucchini ribbons separately in boiling water for 2 minutes until tender and bright in colour. Remove, drain on paper towel and set aside.

2. Heat half the oil in a non-stick frying pan over medium high heat. Add the haloumi slices and cook for 1-2 minutes on each side or until golden and crisp on the outside. Remove and keep warm.

3. Mix the remaining olive oil with 2 tablespoons of the reserved semi-dried tomato oil, and stir through chopped semi dried tomatoes, salt and pepper.

4. To serve, arrange asparagus and zucchini with rocket and top with haloumi. Drizzle with tomato dressing and a squeeze of lemon juice

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