Saturday 24 March 2018

Forkful's easy suppers: Asparagus Halloumi Salad

Asparagus Halloumi Salad. Photo: Mark Duggan
Asparagus Halloumi Salad. Photo: Mark Duggan

Aoife McElwain

If all goes according to plan and the temperatures rise as they're expected to for the summer, it's about time we can reintroduce the idea of salad for supper. What with the arrival of spring and summer greens, it means our tables have the opportunity to become lighter, crunchier and zestier.

One of the most enduring spring and summer greens is the asparagus spear. For a spell in the early Noughties, it became the status vegetable to adorn your plates with. Rarely did an episode of Come Dine With Me air without an appearance of these crunchy spears. Asparagus fell out of favour for me when I had my first taste of Irish asparagus in The Tannery in Dungarvan back in 2011. It was such a richer, woodier taste that I realised that the imported variety I had been buying in the supermarkets, most commonly from far away Peru, was a pale, pale comparison of the potential for locally grown spears.

A lot of food writers have predicted this year that purple vegetables are the next big thing, with many including purple asparagus in their lists.

What I've noticed is that I've been seeing more Irish-grown asparagus in the shops. Just this week I spotted a bundle of Irish asparagus at my local grocery. The asparagus season is May and June so keep an eye out.

If the asparagus is good enough, I think it's perfectly substantial for supper simply accompanied halloumi and our zesty yoghurt dressing for company.

However, if you want to add bit of meat and protein, bacon lardons and a poached egg would make for delicious additions to the salad.

Asparagus Halloumi Salad

Serves 2

Prep Time: 10 minutes

Cooking Time: 10 minutes


Oil for frying

1 bunch of asparagus

1 block of halloumi cheese

Handful of bacon lardons (optional)

2 eggs (optional)

3 tablespoons of rapeseed oil

1 tablespoon of lemon juice

2 tablespoons of natural yoghurt



Zest of half a lemon

Sourdough bread, for toasting


1. Drizzle a bit of oil on a griddle pan (or frying pan) and place over a medium to high heat on the hob. Heat a little oil in a small frying pan over a medium to high heat on a second hob.

2. Slice the tough bottom section from the asparagus spears. Chop the halloumi cheese into cubes.

3. Add the asparagus spears to the griddle pan and the halloumi cheese cubes to the frying pan. The halloumi tends to get stuck to griddle pans. If you don't have a griddle pan, you can cook everything in the same large frying pan.

4. If adding bacon and eggs, fry your bacon lardons alongside the halloumi. Meanwhile, poach your eggs if using. 5. Meanwhile, make the dressing by mixing together the rapeseed, lemon juice and natural yoghurt, seasoning with a good pinch of salt and pepper.

6. Serve your asparagus spears with crispy fried halloumi cubes. Drizzle with dressing, season with a bit more salt and pepper, grate the zest of lemon over the top and serve some toasted sourdough on the side. Top with bacon lardons and poached eggs, if using.

This week's storecupboard essential:

Halloumi: A delightfully squeaky cheese that transforms when fried golden. It doesn't really melt so it's ideal for popping in a pan and using as a crunchy salad topping. Try Toons Bridge Dairy Halloumi, made by The Real Olive Company's sister company in West Cork. For more details, or to buy the halloumi online, visit

Irish Independent

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