Roasted Asparagus Salad with Fried Halloumi and Fresh Tomatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted asparagus and fresh cherry tomatoes dressed with a light sherry vinaigrette, topped with warm fried halloumi cheese and fragrant basil. The charred asparagus is tender while the halloumi adds salty richness. A quick, elegant meal ready in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 pound asparagus (hard end trimmed)
- Kosher salt
- Extra virgin olive oil
- 3 cups grape tomatoes (1 1/2 pints, halved)
- 4 ounces halloumi (optional, see note)
- 15 large basil leaves (torn)
- 1/4 cup sherry vinegar (or white wine vinegar)
- 1/4 cup extra virgin olive oil
- 1 garlic clove (minced)
- 1 teaspoon sumac (optional)
- Black pepper
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 274mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 518mg
- Calcium
- 35mg
- Iron
- 0.81mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 274MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.