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Preparation time
15 minutes
Total time:
30 minutes
Serves
4
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Ingredients
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1 lb (450 g) asparagus, trimmed and cut into 1-inch (2.5 cm) chunks
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1 garlic clove, chopped
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2 tbsp (30 ml) olive oil
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1 tbsp (15 ml) mayonnaise
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1 tbsp (15 ml) Dijon mustard
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1 tbsp (15 ml) lemon juice
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1 can (19 oz/540 ml) chickpeas, rinsed and drained
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1 zucchini, diced small
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2 blocks (7 oz/200 g each) halloumi cheese, each cut into 6 thick slices
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½ cup (25 g) fresh basil leaves, coarsely torn
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Directions
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In a non-stick skillet over high heat, soften the asparagus and garlic in half the oil (1 tbsp/15 ml) until the asparagus are tender-crisp. Season with salt and pepper.
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In a bowl, whisk together the mayonnaise, mustard and lemon juice. Add the warm asparagus, chickpeas and zucchini. Season with salt and pepper. Set aside.
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Pat the cheese dry with paper towel.
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In the same skillet over medium-high heat, brown the cheese for a few seconds on each side in the remaining 1 tbsp (15 ml) oil.
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Divide the salad among 4 bowls. Top with slices of grilled cheese. Sprinkle with basil leaves.
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