Grilled Asparagus, Grapes and Haloumi with Lemon Vinaigrette

This super fresh summer salad takes mere minutes to barbecue. Look for haloumi cheese in the deli section. It’s a cheese that really is best cooked as it melts into this delicious slightly salty cheese that complements the sweetness of the grapes and flavour of asparagus.

 

 

 

 

Prep time: 10 minutes Barbecue time: 5 minutes Makes: 4 servings

1 lb (500g) California Asparagus
3 tbsp (45 mL) olive oil
Salt and freshly ground black pepper to taste
4 oz (125 g) haloumi cheese
1 lemon
1 garlic clove, minced
1 cup (250 mL) California Red or Green Table Grapes, cut in half
1 tbsp (15 mL) chopped mint or snipped chives or a combo

Oil grill and preheat barbecue to medium. Snap tough ends from asparagus, either discard or use for stock. Place asparagus in a bowl and toss with 1 tsp (5 mL) oil. Sprinkle with salt and pepper.

Whisk 2 tbsp (30 mL) lemon juice with remaining oil, garlic, salt and pepper. Slice haloumi into ¼-in. (0.5 cm) slices and place in a small dish. Drizzle with half the mixture, turn haloumi. Place asparagus on grill and barbecue until tender, 3 to 5 minutes. Place haloumi on barbecue for the last minute, turning once, watch carefully. Remove once it starts to melt.

To serve, line asparagus on a platter, scatter with grapes and place haloumi on top. Sprinkle with herbs, then drizzle with remaining vinaigrette.