Roasted Asparagus with Tomatoes and Halloumi Cheese, all tossed in a light sherry vinaigrette! A bright– and almost indulgent–Mediterranean salad (or the perfect spring side dish!)
When it comes to recipes, there is no shortage of places from which to glean inspiration. But it’s often the bright ingredients– cooked simply, with as little embellishment as possible– that make the best recipes. Like today’s roasted asparagus with tomatoes and halloumi cheese.
Or we can call it: spring on a platter.
This simple recipe begins with asparagus, seasoned only with a dash of salt and roasted in olive oil. The roasted asparagus then serves as a bed to grape tomatoes, fresh basil, and halloumi cheese. A light sherry vinaigrette finishes the dish!
I should say though, this is every bit a fried halloumi cheese recipe as it is a roasted asparagus recipe.
What is Halloumi Cheese?
Halloumi is a firmer, brined cheese that’s popular in places like Cyprus, Greece, Turkey, and parts of the Middle East.
Halloumi holds its shape beautifully even as it cooks, which is why it’s perfect for grilling or frying in olive oil (like we have here).
You can typically find Halloumi cheese at specialty grocers, but I often buy it online here.
And if you’ve not tried fried halloumi cheese before, you are in for a real treat! It’s hard to fully describe how wonderfully indulgent, yet not at all overbearing, every bite is.
What can be used in place of Halloumi in this recipe?
There are other cheeses that can be grilled or fried in place of Halloumi cheese.
But on occasion, I’ll make this recipe substituting creamy Greek feta pieces for halloumi (of course, I don’t fry the feta cheese. See the recipe notes if you need to substitute).
Note: This post was originally published in 2015 and has been edited to provide more information.
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