A healthy mid-week lunch.
250g halloumi cheese, thinly sliced
2 red peppers, halved and de-seeded
250g asparagus, trimmed
1 tin (420g) chickpeas, drained and rinsed
15g parsley, roughly chopped
Squeeze of lemon juice
100g pesto (we like Greek pesto)
Salt and freshly ground pepper
15g wild rocket to garnish
Preheat oven to 220C and roast red peppers for about 30 minutes or until blackened. Remove from oven and place blackened peppers into a glass bowl and cover with plastic wrap, allowing them to sweat. Once cool enough to handle, gently peel the blackened skin from the peppers and discard.
Place halloumi and asparagus onto a plate, season with salt and freshly ground pepper and toss with a little olive oil. Heat a grill pan until hot and grill cheese and asparagus for a few minutes until cheese is slightly charred and asparagus is just cooked.
Remove and place in a bowl together with the chickpeas. Add chopped parsley, lemon juice and pesto and toss to combine. Season with salt and freshly ground pepper and arrange neatly onto a platter.Garnish with wild rocket and serve immediately.
Recipe supplied by Source Food – a Cape Town-based food agency that specializes in experiential marketing. They will create a recipe or meal to communicate your brand’s message.
This salad offers some powerful, earthy flavours so you need a white wine of suitable flavour intensity to pair with it – we would suggest either a Sauvignon Blanc-Semillon blend or one of the many excellent Chenin-based blends out there, both categories of wine typically having enough body and acidity to cope.