I made this salad for our Christmas celebrations and it went down really well with everyone at the table.
Asparagus, Chickpea and Haloumi salad.
This volume made to served 15 people.
- 300 grams of sliced mushrooms
- 4 bunches of Asparagus
- 180 grams haloumi cheese (180 grams is just what the block I used weighed)
- 500 grams of chickpeas (this is the drained weight of either canned, or soaked dry chickpeas)
- 2 handfuls of mixed lettuce leaves, washed
- 2 tablespoons of aioli (ready made or see 2 recipe options below)
- 3 teaspoons of mustard paste (I used a jar of Maille dijon mustard because it has no sugar)
- 2 tablespoons of balsamic vinegar
- 1/2 teaspoon of cracked pepper
- A little vegetable oil for cooking
- Snap the woody ends off the asparagus spears and discard. Chop the tender part of the spears into pieces about 5cms long.
- Place the sliced mushrooms in a fry pan with the vegetable oil and set to lightly fry.
- Add the chopped asparagus a when the mushrooms have started to shrink down and fry for another few minutes till the asparagus spears have just started to go a little tender. You don't want to cook them too much.
- Spoon the mushrooms and asparagus into a colander and leave to cool.
- While the vegetables are cooling, cut the haloumi into strips about half a centimeter thick.
- Fry the cheese strips till they are golden and crispy on each side. Remove from the fry pan and cut each strip into 1/2 centimeter thick slices. Set this aside to cool.
- Combine the aioli, mustard, balsamic and cracked pepper and mix well till completely blended.
- When you are ready to serve the salad, combine all ingredients in a salad bowl, pouring the dressing in last. If you put the dressing on too early the salad leaves will go limp. Toss the salad well and serve.
Vegan Aioli - 2 methods
Method 1 - cheats aioli
- In a blender combine 2 peeled and crushed garlic cloves and 1 cup of vegan mayonnaise.
- Blend till combined.
Method 2 - nut based mayonnaise substitute aioli (for mayonnaise, skip the garlic)
- 1/2 a cup of almonds or cashews (soaked and drained - almonds soak for 8 hours, cashews for 2)
- 1/2 a cup of water
- 2 tbsp of lemon juice
- 1/2 tsp apple cider vinegar
- a pinch of salt
- 2-3 cloves of garlic, peeled and crushed (If you don't want too garlicky, start with 2 cloves)
- 1/2 a cup of oil
- Place all ingredients except the oil into a blender, and blend till smooth. If you have a cheap blender like me, this could take a while and a lot of stopping the blender to scrape everything back down the sides.
- With the ingredients in the blender now in a smooth paste, slowly pour in the oil a little at a time, blending between additions, till the aioli is the consistency you want.
- Taste and add more garlic or lemon to suit your taste.
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