Zucchini ribbons with asparagus and halloumi

Zucchini ribbons with asparagus and halloumi | A Sweet Muddle

With the festive season about to come into full swing it’s the perfect time to share another fabulously light and refreshing dish that you can indulge in over the coming weeks, while still feeling virtuous and healthy.  Zucchini ribbons with asparagus and halloumi.  This recipe is so simple, you can throw it together in next to no time at all.

It has been a work in progress of mine over the past couple of months, starting out as one of those hit or miss meals made from the lonely contents of an almost empty fridge. On that first occasion my fridge had little more than a bunch of asparagus spears, a lonely zucchini, some kalamata olives and a small block of halloumi.

Zucchini ribbons with asparagus and halloumi | A Sweet Muddle

Since then, I’ve been working on refining the recipe and have found that the addition of fresh mint, a little red onion and some zesty lemon, nicely counterbalance the saltiness of the halloumi and kalamata olives. But before you rush to the kitchen to get your mandolin or peeler out, I would suggest that this dish is still more suited to fellow lovers of a pinch or two of salt than those who aren’t.

If this sounds like it will tickle your tastebuds, this is a great dish for a light meal or starter. I usually eat my zucchini ribbons raw, but if the thought of this sounds all too bland for you, you can always sauté them in a frying pan over a high heat with a little olive oil and seasoning for a couple of minutes (no more or they’ll lose their form and become a watery mess) before you grill the halloumi. A scattering of pomegranate seeds can also add a nice bust of flavour and colour. Enjoy x

Zucchini ribbons with asparagus and halloumi

Serves 4


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Total Time
10 min

Total Time
10 min

Ingredients
  1. juice and zest of 1/2 lemon
  2. 3 tablespoons extra virgin olive oil
  3. 2 bunches fresh asparagus
  4. 4 medium zucchini
  5. 250g halloumi
  6. 1/4 red onion, finely sliced
  7. 1/4 cup Kalamata olives, freshly deseeded
  8. 1/2 cup fresh mint leaves
Instructions
  1. Place the olive oil, lemon juice and zest in a screw-top jar and shake to combine. Season with salt and pepper.
  2. Remove the woody bases from the asparagus spears, then blanch the spears in pot of boiling water for approximately 2-3 minutes. Drain and refresh under cold running water. Drain again and set aside.
  3. Trim the zucchinis and slice lengthwise into thin ribbons using a vegetable peeler.
  4. Heat a large, non-stick frying pan over a high heat. When the pan is hot, add the haloumi and fry for 2 minutes on each side, or until golden.
  5. Arrange the zucchini, asparagus, onion, olives, mint and halloumi on a large serving platter*. Drizzle the lemon dressing over the salad and then serve immediately.
Notes
  1. *you may like to scatter a handful of pomegranate seeds on top for an extra pop of colour and sweetness.
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Zucchini ribbons with asparagus and halloumi.

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