Farro and Grilled Asparagus with Ricotta

Farro and Grilled Asparagus with Ricotta

Ready in 25 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, November 26, 2017.
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Alternatively, cook asparagus on BBQ grill. Cook for 3-4 minutes until slightly golden and cooked through

Ingredients

Indian-Spiced Halloumi Salad

  • 200g halloumi cheese
  • 1 tablespoon Indian spice mix
  • ½ punnet cherry tomatoes
  • 2-3 radishes
  • 1 capsicum
  • ½ telegraph cucumber
  • ½ shallot
  • ½ bag mesclun

Dressing

  • 3 tablespoons olive oil
  • 1½ tablespoons vinegar (e.g. red wine, white wine, cider)
  • 1 clove garlic, minced
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)
  • ½ teaspoon maple syrup or honey

To Serve

  • 1 pottle yoghurt
  • 200g crispy noodles
  • 80g veggie mango chutney
  • 35g toasted pumpkin seeds (optional)

Steps

  1. Prepare your garlic. Slice halloumi 0.5cm and sprinkle Indian spice mix over to coat. Set aside while you prepare the salad.
  2. Slice tomatoes in half; thinly slice radishes; thinly slice capsicum; cut cucumber in half lengthways, use a teaspoon to remove seeds then thinly slice on an angle; thinly slice shallot. Add all to a large bowl with mesclun and toss to combine.
  3. In a small bowl, combine all dressing ingredients and season to taste.
  4. Heat a drizzle of oil in a large, non-stick fry-pan on medium heat. Cook halloumi for about 1 minute each side, until golden. Set aside to drain on a paper towels.
  5. Toss salad with dressing and season to taste.
  6. To serve, divide salad between plates or bowls. Lay pieces of Indian spiced haloumi on top. Drizzle over yoghurt, dollop with mango chutney, place a small handful of crispy noodles on top and sprinkle with pumpkin seeds (if using).

Nutritional Information

Energy 2408 kj
576 kcal
Protein 21.4g
Carbohydrate 34.8g
Fat 38.7g