Asparagus with grilled haloumi and honey-seared endive

Asparagus with grilled haloumi and honey-seared endive

By
From
Moorish
Serves
4
Photographer
Mark Roper

This isn’t really a salad you fling together at the last minute, but rather, is carefully composed of sophisticated flavours: delicate sweet asparagus, the salty tang of haloumi and the astringency of endive (also called witlof). If possible, try to get white asparagus for this dish. It has a lovely delicate flavour, and these days is quite easy to find. Some people complain that they find endive too bitter, but here it is sautéed with honey, fragrant cardamom and orange-blossom water, which mellows it out in the mouth.

Dressing

Ingredients

Quantity Ingredient
2 tablespoons walnut oil
2 tablespoons olive oil
sesame oil
2 tablespoons champagne or white wine vinegar
1/2 lemon, juiced
salt and pepper

Salad

Quantity Ingredient
250g green or white asparagus
1 tablespoon honey
A pinch ground cardamom
freshly ground black pepper
A splash orange-blossom water
2 tablespoons olive oil
4 white or purple endive, halved and core removed
1 bunch watercress, leaves picked, (about 3⁄4 cup)
1 purple onion, finely sliced
60g walnuts, roasted and skins rubbed away

Haloumi

Quantity Ingredient
2 tablespoons olive oil
1 block cypriot haloumi, about 200 g, soaked in cold water for 30 minutes to remove excess salt
plain flour, for dusting
1/2 lemon
1/2 teaspoon thyme leaves, chopped

Method

  1. To make the dressing, whisk all the ingredients together and season lightly.
  2. To make the salad, snap the woody ends off the asparagus and peel them up to the top. Drop them into boiling salted water and cook for 10 minutes, or until tender. Refresh them in cold water and cut each spear in half on an angle.
  3. Mix the honey with the cardamom, pepper and orange-blossom water. Heat the oil in a frying pan and sear the endive, cut side down first. Turn and sear the other side. Brush the cut side with the honey glaze, then turn back over and cook for a couples of minutes until the honey caramelises. Keep the pieces moving in the pan and add a splash of water if it looks as if the honey will burn. Remove from the heat and tip into a large mixing bowl.
  4. Add the watercress, onion, walnuts and asparagus and dress with half the dressing. Divide the salad among 4 plates.
  5. Heat the oil in a frying pan. Cut the haloumi into 8 slices and dust with a little flour. When the oil in the pan is almost smoking hot, add the cheese and fry them for 30 seconds on each side, until they are a rich golden brown. At the end of the frying, squeeze over the lemon juice and sprinkle with the chopped thyme.
  6. Place 2 slices of hot haloumi on top of each mound of salad and drizzle the remaining dressing around the plate.
Tags:
Malouf
Greg
Lucy
Moorish
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