Summer Asparagus and White Beans Salad
with cucumber, grilled halloumi, toasted pumpkin seeds and a lemon basil dressing
Informations supplémentaires
25 min.
|
523 kcal
|
easy
|
|
Printable version
1. Setup
Drain and rinse the white beans. Finely chop the shallot and the basil. Slice the cucumber into half moons. Cut the halloumi into slices. Cut the asparagus into 3-4 pieces each.
2. Toast the pumpkin seeds
Warm up a pan over medium-high heat. Toast the pumpkin seeds for 3-4 minutes or until they're lightly browned. Remove from the pan.
3. Cook the halloumi
Add a drizzle of oil to the pan. Cook the halloumi slices 1-2 minutes on each side over medium high heat or until browned. Remove from the skillet.
4. Cook the asparagus
Add a drizzle of oil to the pan, if needed. Add the asparagus and cook for 2-3 minutes. Add salt and pepper.
5. Make the sauce
Put half of the shallot in a bowl with the juice of half a lemon, the basil, 1/4 2P | 1/3 3P cup of oil, 1 tbsp. of cider vinegar, 1-2 tsp. of sugar, some salt and some pepper. Mix.
6. Plate your dish
Place the beans in a large bowl with the cucumber, the remaining shallot, the asparagus, the pumpkin seeds and the dressing. Mix and adjust the salt and pepper, to taste. Serve and garnish with the halloumi. Bon appétit!
150gAsparagus
200gHalloumi Cheese
300mlWhite Kidney Beans
1unitBasil
0.5unitLemon
1unitShallot
1unitLebanese Cucumber(s)
30gPumpkin Seeds
What you need
Bowls, Strainer, Pan, Tongs.
523 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
33g
11%
fat
32g
49%
cholesterol
100mg
33%
fiber
4g
16%
protein
35g
saturated
17g
85%
sodium
1224mg
51%
sugar
3g
trans
0g