Roasted Halloumi Bean Tomato and Asparagus Salad
Savor the vibrant flavors of this Roasted Halloumi, Bean, Tomato, and Asparagus Salad, a wholesome and satisfying dish perfect for any occasion. Packed with golden roasted halloumi cheese, tender asparagus, and juicy cherry tomatoes, this salad is elevated with protein-rich cannellini beans and a zesty lemon-garlic dressing infused with honey and oregano. The combination of fresh herbs and perfectly balanced flavors makes this dish a standout for both weeknight meals and special gatherings. Ready in just 30 minutes, it’s a warm, hearty salad that’s as nutritious as it is delicious. Serve it as a main or a side dish for a Mediterranean-inspired treat that will delight your taste buds.
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Recipe Information
Ingredients
- 250 grams halloumi cheese
- 300 grams asparagus
- 200 grams cherry tomatoes
- 400 grams canned cannellini beans (drained and rinsed)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic (minced)
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley (chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 200°C (400°F).
Trim the woody ends off the asparagus spears and cut them into bite-sized pieces.
Place the asparagus and cherry tomatoes onto a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and black pepper. Toss to combine.
Slice the halloumi cheese into 1 cm (about 1/2 inch) thick pieces.
Arrange the halloumi slices on the same baking sheet as the vegetables, ensuring the pieces don’t overlap.
Roast in the preheated oven for 12-15 minutes, flipping the halloumi halfway through, until the cheese is golden and the vegetables are tender.
While the halloumi and vegetables are roasting, prepare the dressing. In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, lemon zest, minced garlic, honey, dried oregano, and a pinch of salt and pepper.
In a large serving bowl, combine the drained and rinsed cannellini beans with the roasted vegetables and halloumi.
Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Sprinkle chopped parsley on top for garnish and serve warm or at room temperature.
Nutrition Facts
Calories |
1469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2666 mg | 116% | |
| Total Carbohydrate | 97.3 g | 35% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 24.7 g | ||
| Protein | 97.2 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2576 mg | 198% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2445 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
