Looking at the fresh local asparagus in the market this past weekend I was reminded that the end of the season must soon be at hand and with it my annual mad dash to incorporate asparagus into my recipes again after almost taking its availability for granted in just a little over a month.
This little lunchtime saganaki and asparagus plate is directly inspired both by the season and by the success of my recent
saganaki with Greek tomato salad. Add on the fact that it was less than fifteen minutes between pulling the ingredients out of the refrigerator and putting the finished product on plates, and there's no question that this is now one of my favorite early summer salads.
 Fried Halloumi Saganaki and Asparagus |
Recipe by Lisa Turner
Cuisine: Greek
Published on July 1, 2008
Simple fried lemon saganaki made with Halloumi cheese served with radishes and lightly steamed asparagus
Preparation: 5 minutes
Cooking time: 10 minutes
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Ingredients:
- 1/2 lb (225 g) asparagus
- 2 tablespoons olive oil
- 8 oz (225 g) Halloumi cheese, cut into 1/4-inch slices
- juice from 1 lemon
- zest from 1/2 lemon
- 1/4 teaspoon dried oregano
- fresh ground black pepper
- 4 radishes, thinly sliced
Instructions:
Wash the asparagus and snap off the woody ends. Steam lightly for 3 to 4 minutes until the asparagus is a rich green color, just tender but still crisp. Meanwhile, heat a large frying pan over just higher than medium heat. When hot, add the olive oil and swirl to coat the pan. Arrange the cheese slices in the pan, trying to avoid touching, and fry until browned on the bottom. Use tongs to turn the cheese over and fry the other side until browned. While still in the pan, drizzle half of the lemon juice and scatter the lemon zest and oregano over the cheese, and finish with a good seasoning of fresh ground black pepper. Remove the cheese from the pan and arrange between two plates. Scatter slices of radish around the cheese and dress with the spears of asparagus. Drizzle the remaining lemon juice over the plates and serve.
Makes 2 lunch servings or 4 side servings |
I assume you've remedied your Halloumi supply problem in London?
ReplyDeleteIt's a fantastic cheese when hit with heat and this salad is colourful and flava-ful!
Peter;
ReplyDeleteWell, the supply is not as abundant as I would like, but our downtown market does stock it. I'm just loving this cheese. Thanks for introducing me to it.
i often enjoy barbecuing halloumi but i know fried anything tastes 100 times better so i have to give this a try.
ReplyDeleteThat looks so good and makes me wish I still had fresh asparagus from the garden. I may have to buy some just to try this. Of course I have to try and find that halloumi.
ReplyDeleteI love the golden colour of the halloumi Lisa and the combination of ingredients sound wonderful.
ReplyDeleteI don't know how I missed your post on halloumi, which of course is my favourite. Although in Greece we are supposed to have the best asparagus in the world we rarely see them in the market as they are exported but if I do find some, I will surely try this. As a Cypriot, instead of oregano when I make this I would add some dried mint instead.
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What a great salad Lisa. Simple but delicious! And.. I do love Halloumi! I ate loads on holiday, in salads, on the bbq, in a vegetable stack and in pitta bread. Lovely! But, then I bought some when I got back and was shocked at how much it had gone up in price. Still it is worth it!
ReplyDeleteThis may just be my next dinner:D
ReplyDeleteDroooooool this looks SO good. I'd love to have this for lunch.
ReplyDeleteWOW! What a great looking dish.
ReplyDeleteBeautiful salad Lisa!
ReplyDelete