I've always loved halumi cheese... it's salty and has a distinct meaty texture that makes it perfect for a vegetarian course.

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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



6 tablespoons olive oil

1 tablespoon rice vinegar

1 tablespoon fresh-squeezed lemon juice

salt and pepper

  1. Cut the asparagus into thin slices lengthwise. (A mandolin is great for this.)
  2. Place cut asparagus in ice water.
  3. Rub the ears of corn with oil, salt, pepper and chili pepper flakes.
  4. Grill corn so that they are golden all on sides.
  5. Once the corn has cooled a bit, cut off the kernels.
  6. Brush the halumi with a little oil and grill until golden and grill marks appear on each side.
  7. Place in serving bowls with asparagus, corn, olives, tomatoes and greens.
  8. In a seperate dish, whisk together the ingredients for the dressing and pour over the salad.


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