Asparagus Halloumi And Pine Nut Salad Recipes

Steps:

• Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine butternut squash pieces, 2 tablespoons olive oil, salt, and pepper in a bowl; mix to combine. Place on a baking sheet.
• Bake in the preheated oven until butternut squash is tender, about 20 minutes.
• Meanwhile, bring water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
• Place green beans into a large skillet over high heat and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans are soft, 5 to 10 minutes.
• Preheat a nonstick frying pan over high heat. Place halloumi cheese slices on a plate and brush both sides lightly with 2 tablespoons olive oil. Cook cheese in the hot pan until each slice develops a deep brown crust, about 1 minute on the first side and 1 to 2 minutes on the other.
• Allow all ingredients to cool. Combine roasted squash, green beans, halloumi cheese, couscous, and pine nuts in a bowl. Drizzle with honey mustard dressing.

Steps:

• Prepare the pita croutons: Heat oven to 350 degrees. Arrange the pita pieces on a baking sheet in an even layer. Bake until the squares are completely dry and crisp, and starting to darken in color, about 10 to 15 minutes. (This step can be done a couple of days in advance, and the bread stored in an airtight container or a resealable plastic bag. Or you can do it while you prep the rest of the dish. Skip this step if using the pita chips.)
• Meanwhile, prepare the sumac oil: Combine the sumac and olive oil in a small bowl and mix well.
• Prepare the yogurt: Mix together the yogurt and salt with 1 to 2 tablespoons water, just enough to get a thick drizzling consistency. Set aside.
• In a medium cast-iron (or non-stick) frying pan, heat 2 teaspoons olive oil over medium. Add the halloumi pieces in a single layer. Do not move them around or flip them over until any released water evaporates and pieces start to brown, about 2 minutes. Flip them over and cook for another minute until the other side is browned. Transfer to a small plate and set aside.
• To the same pan, add the remaining 1 tablespoon olive oil and heat over medium. Add the asparagus and salt and cook, tossing around, just until bright green and glossy, about 2 minutes. Add the garlic and continue to cook for another minute or so, just until fragrant.
• Crack the eggs over the asparagus. Return the halloumi cheese to the pan, dispersing it evenly over the whites and the asparagus, then cover the pan and cook until your desired level of doneness, about 3 to 5 minutes.
• To serve, scatter the pita croutons over the dish, then drizzle with the yogurt and sumac oil.

Steps:

• Snap off tough ends of asparagus.
• Remove scales from stalks with knife or vegetable peeler, if desired.
• Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.
• Transfer to a serving platter.
• Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned.
• Set aside.
• Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend.
• Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly.
• Pour over asparagus.
• Sprinkle with pine nuts.
• Let stand to room temperature before serving.

Steps:

• Snap the stems off the asparagus so that you are left with the green, edible parts.
• Drop the asparagus into boiling water for about 4 minutes, until al dente.
• Drain and refresh under cold water.
• Set the asparagus aside to drip dry.
• Unwrap the halloumi and pat it dry.
• Slice it into eight slices and press it into the seasoned flour to coat.
• Put the olive oil in a pan to heat and when it is hot, slide in the halloumi cheese slices.
• Cook for a minute per side, until a golden colour.
• Mix up the olive oil, parsley and lemon juice.
• Serve the asparagus with the warm halloumi and the dressing drizzled over the top.
• Scatter the pine nuts over the plate.
• Dressing: Mix up the olive oil, parsley and lemon juice.

Steps:

• In a large bowl combine the asparagus, tomatoes and pine nuts. In a small bowl blend together the garlic, vinegar, Dijon mustard and olive oil with a fork or whisk. Pour the dressing over the vegetables, season with salt and pepper and toss to coat.

Steps:

• Preheat the oven to 350 degrees F.
• Place the asparagus, prosciutto, Parmesan and pine nuts in a large baking dish or on a baking sheet. Drizzle with the olive oil and season with salt and pepper (light on the salt, as prosciutto and Parm are salty). Toss together all the ingredients to evenly incorporate.
• Bake until the prosciutto and cheese are crisp, about 12 minutes.

Steps:

• Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.
• Steam the asparagus for 3 to 4 minutes, until just tender. Rinse with cold water, pat dry and cut on the diagonal into 1-inch pieces. Add to the quinoa, along with the radishes, pine nuts, chives and tarragon.
• Whisk together the lemon juice, garlic, salt, olive oil, buttermilk and pepper. Shortly before serving, toss with the quinoa and asparagus mixture. Sprinkle the feta over the top and serve. If desired, drizzle a teaspoon of the lemon-scented olive oil over each serving.