Baby Pea, Mint and Asparagus Salad
Author: 
Recipe type: Salad
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
A salad that uses the best of Spring's harvest with baby peas, mint and asparagus with grilled haloumi cheese and a pomegranate dressing.
Ingredients
  • 2 bunches asparagus spears, washed and woody ends snapped off
  • 2 cups frozen baby peas (or you can use fresh)
  • 1 cup mint leaves
  • 1 packet haloumi cheese cut into 1cm thick slices
  • 2 tbspn extra virgin olive oil plus extra
  • 2 tbspn pomegranate molasses
  • 1 tbspn lemon juice
  • sea salt and black pepper
Instructions
  1. Cut the asparagus spears in half.
  2. Fill a medium-sized saucepan with an inch of water and bring to boil with 1 tspn of salt. Throw in asparagus spears and return to the boil. Boil for 1-minute only then drain and place in a bowl of iced water to arrest the cooking.
  3. Refill saucepan with salted water and bring to the boil. Add peas and return to the boil. Cook for 1-minute only then drain and add to ice bath.
  4. When the asparagus and peas are chilled, drain well and place in a large salad bowl with mint leaves and toss to combine.
  5. Place a medium-sized saucepan on high heat and add extra olive oil. When hot, add haloumi and cook on both sides until golden brown. Drain on absorbent paper. Cut cheese into squares and add to salad.
  6. For the dressing:
  7. Combine oil, molasses and lemon juice and whisk to combine. Season. Pour over salad and serve immediately.
Recipe by Hotly Spiced at http://hotlyspiced.com/baby-pea-mint-and-asparagus-salad/