Griddled spring onions, asparagus, courgette, Halloumi, Garlic and Lemon Salad with Tilda(R) Brazilian Samba Rice
Serves: 4
Prep time: 15 minutes
(Plus 1 hour for the courgettes to rest)
Cooking time: 15-20 minutes
Ingredients
2 packs of Tilda(R) Brazilian Samba Rice
8 spring onions
12 asparagus spears
1 large courgette
1 pack halloumi
4 cloves garlic
2 lemons
4 tbsp olive oil
Salt and pepper
Method
1. Slice the courgette lengthways using a veg peeler or sharp knife to give you lovely long strips. Season the courgette strips with a little salt and set aside for an hour. This draws out some of the water and intensifies the flavour. Drain off any liquid that is drawn out.
2. Blanch the asparagus for 2-3 minutes and set aside.
3. Trim the spring onions and slice in half.
4. Slice the halloumi into 8 slices.
5. Finely crush the garlic and mix in with the olive oil and juice of 1 lemon.
6. Mix together the asparagus, courgette, spring onion, halloumi and stir through the dressing.
7. Heat a BBQ or griddle pan and cook everything for 7-8 minutes, turning every couple of minutes.
8. Heat the Tilda(R) Brazilian Samba Rice and place on a large platter and top with the griddled vegetables and halloumi. Squeeze over the lemon and serve!
This is delicious as a warm or cold salad.
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