I've always loved halumi cheese... it's salty and has a distinct meaty texture that makes it perfect for a vegetarian course.
Serves 4
10 spears of asparagus
2 ears of corn
2 tablespoons olive oil
salt and pepper
pinch of chili flakes
8-12 slices of Haulmi cheese
olive oil
1/2 cup olives
12 cherry tomatoes, cut in half
greens
Dressing:
6 tablespoons olive oil
1 tablespoon rice vinegar
1 tablespoon fresh-squeezed lemon juice
salt and pepper
- Cut the asparagus into thin slices lengthwise. (A mandolin is great for this.)
- Place cut asparagus in ice water.
- Rub the ears of corn with oil, salt, pepper and chili pepper flakes.
- Grill corn so that they are golden all on sides.
- Once the corn has cooled a bit, cut off the kernels.
- Brush the halumi with a little oil and grill until golden and grill marks appear on each side.
- Place in serving bowls with asparagus, corn, olives, tomatoes and greens.
- In a seperate dish, whisk together the ingredients for the dressing and pour over the salad.
TIP:
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