Asparagus, Halloumi and Pine Nut Salad

From: Kumquat the Cat's friend

On Nov 5, 2005

The first time I ever tried halloumi much less grilled and we loved the way it tasted (low fat, and tastes like mozzarella, but minty and a bit saltier). Made a number of changes to the recipe though. Added 1/2 the parsley, and MUCH less olive oil to dressing (as written it would have been much too oily for my taste). I also toasted the pine nuts (8-10 minutes in 350 degree F. oven), and only added 1/4 cup. I also used less than half the halloumi, cut into thinner strips. I seasoned the flour with salt, pepper and dried thyme (because I like thyme and asparagus). Halloumi took several minutes to brown instead of 1 minute per side. The outcome, though, was very tasty and quite sophisticated! Thanks Rita for a great recipe!

From: bluemoon downunder

On Nov 1, 2005

Love all these ingredients separately: just loved them together in this recipe, and the dressing provided the perfect complement. I served this as a stand-alone light vegetarian weekend lunch, but this would also make a great side-dish with any grilled or BBQd meats. It would, for example, be the perfect accompaniment to kebabs. Even the hard-to-please- octogenarian-plus whose greatest joy seems to be finding cause for complaint must have liked these: he asked for a second serving! Thanks, Rita, for yet another great recipe!

From: kelly in TO

On Sep 10, 2007

So good! Simple, beautiful ingredients that combine into a lovely healthy lunch, or if you halve the proportions a great appetizer. Thanks Rita, I really enjoyed this.

From: Miraklegirl

On Jun 20, 2003

This was a very nice, easy to make salad. It reminded me of the time I spent in the MIddle East / Mediterranean. I toasted the pine nuts, and used cilantro from my garden instead of parsley. Very good!