Reader's recipes
Char-grilled asparagus, zucchini and haloumi salad
Serving size: Serves 4
Course: Lunch
Sent in by: Lee George, Mt Tamborine, Qld.
INGREDIENTS
350g cherry tomatoes, halved
150ml olive oil
dried Italian herbs
2 garlic cloves, finely chopped
24 fresh asparagus spears
2 large zucchinis, sliced
200g haloumi, sliced
2 tablespoons plain flour
25g rocket
BASIL OIL DRESSING
75ml olive oil
25g basil leaves
1 garlic clove, crushed
METHOD
- Preheat oven to moderate, 180°C. Line an oven tray with foil.
- Toss tomatoes in a bowl with ¼ cup olive oil. Spread on the tray, skin-side down.
- Sprinkle tomatoes with herbs and chopped garlic. Season to taste. Bake for 50 minutes until semi-dried. Set aside to cool.
- Trim asparagus. Blanch in boiling water for 3-4 minutes, drain and refresh in cold water. Drain again. Transfer to a bowl and toss with two tablespoons olive oil and season to taste.
- Toss zucchini in a bowl with 1 tablespoon olive oil and season to taste.
- Preheat a char-grill on high. Char-grill zucchini and asparagus for 1-2 minutes, turning. Allow to cool.
- Brush remaining oil on char-grill. Lightly dust each haloumi in flour. Char-grill for 2-3 minutes each side, until golden.
- DRESSING. Place all ingredients in a blender and pulse until smooth. Season to taste.
- Arrange rocket, vegetables and cheese in layers on a flat serving plate. Drizzle with basil oil before serving.
More delicious recipes in this week's Woman's Day, on sale January 4, 2010.
