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Monday, October 17, 2016

Broccoli, Asparagus and Holloumi Salad

Long-stemmed broccoli is one of my most favourite things, followed closely by holloumi. Then there's my obsession with salads with little to no lettuce - it's all here. A salad that's neither boring nor bland; it's vibrant, crunchy, sweet and absolute win. And, it will go with absolutely anything.
Broccoli, Asparagus and Holloumi Salad

Ingredients: (Serves 3 as a main dish and 4-5 as a side dish)
350g long-stemmed Broccoli
250g Asparagus
300g Cherry/Rosa Tomatoes
200g Holloumi Cheese
Olive Oil
Salt and Pepper
1/2 small Red Onion (sliced)
Fresh Lemons
Balsamic Glaze (if desired)


Place a non-stick pan on medium heat, drizzle in a little olive oil, add the asparagus and season with salt and pepper. Fry, turning every 2 minutes, until al dente. Set aside
Repeat this process with the broccoli stems.
Drizzle a little more olive oil into the pan, add the tomatoes, season with salt and pepper and cover with a lid. Fry, tossing occasionally, until the tomatoes have softened.
Cut the Holloumi into thick slices and fry in a very hot, non-stick pan without any oil until browned on both sides, turning only once.
Arrange all these ingredients on a serving dish, scatter over slices of red onion and serve with fresh lemon and olive oil. (And a little balsamic glaze if you like)

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