Green halloumi salad with asparagus pesto

Green halloumi salad with asparagus pesto

20 mins Prep · 5 mins Cook

Out of asparagus? Swap them out for blanched broccoli or string beans to achieve the same consistency and flavour

Created by Spinneys
Prep time 20 minutes
Cook time 5 minutes
Serves 4
Cuisine Mediterranean
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 779
Fat 76g
Saturates 20g
Protein 18.1g
Carbs 14.9g
Sugars 2.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Bring a large pot of salted water to a boil and blanch the asparagus for 5 minutes or until they turn bright green. Refresh in iced water to cool and drain.


Roughly chop the asparagus and place in a food processor along with the parsley, garlic, Parmesan and pine nuts (or almonds). With the machine running, slowly pour in the olive oil until smooth and emulsified.


Finely slice the fennel bulb. Halve the cucumbers, remove the seeds and finely slice into half-moons.


Halve the avocado, remove the pit and skin and slice into 1cm thick slices.


On a large serving platter, place the salad mix, top with the fennel, cucumbers and avocado.


Slice the halloumi and grill on a hot griddle pan for 2 minutes per side.


Place on the salad and serve with a drizzle of asparagus pesto.