Snap Pea, Asparagus & Grilled Halloumi Salad

Vibrant, fresh, and full of flavor. A salad that’s as beautiful as it is delicious—grilled halloumi meets spring vegetables in a pesto dream.

Prep List

For the pesto:

• Mint (reserving 5-6 leaves for the salad)

• Garlic x 1 clove

• Lemon to taste

• Snap peas x handful, tendrils removed (reserving a few for the salad)

• Basil x 1 bunch, blanched

• Sunflower kernels x 2 tbsp

For the salad:

• Asparagus tips, blanched

• Snap peas, tendrils removed, blanched

• Mint x 5-6 leaves, roughly torn

• Sunflower kernels x 1 tsp, for garnish

• Halloumi x 4 pieces, sliced

• Beet microgreens

• Arugula microgreens

• Maldon salt

Recipe

• Heat a medium pot of salted water over high heat until boiling. Blanch the vegetables individually first snap peas (3 minutes), asparagus (3-4 minutes depending on size), and then basil (30 seconds). After, shock in ice water then drain.

• Set nonstick pan over medium high heat. Add halloumi and sear for 90 seconds each side.

• Add pesto ingredients to food processor and slowly add olive oil to emulsify. Continue adding olive oil until reaching desired consistency. Add lemon, salt, and black pepper to taste.

• Plate the pesto, top with asparagus, snap peas, grilled halloumi, and microgreens. Finish with maldon salt.