Turkey, cherry and haloumi salad

Turkey, cherry and haloumi salad

By | 2018-12-19T12:03:13+00:00 December 19th, 2018|0 Comments

Yields4 Servings
Prep Time20 minsCook Time2 minsTotal Time22 mins

 1 bunch asparagus
 2 tsp olive oil
 180 g haloumi, thinly sliced (we carry this cheese at Hofstedes)
 50 g baby rocket (arugula) leaves
 2 cups cooked turkey, sliced
 1 cup cherries, halved and pitted (can also substitute
 ½ small red onion, thinly sliced
Dressing
 2 tbsp extra virgin olive oil
 1 tbsp lemon juice or white wine vinegar
 1 tsp Dijon mustard
 1 garlic clove, peeled and halved
  Pinch of caster sugar

1

To make the dressing, combine all the ingredients in a small screwtop jar and seal tightly. Shake to combine, and season with a little salt and ground white pepper, to taste. Set aside for the flavours to mingle while you make the salad.

Trim the ends from the asparagus, and place into a heatproof bowl. Cover with boiling water, and stand for 1 minute. Drain and plunge into a bowl of iced water. Leave to cool for 2 minutes, then drain and pat dry with paper towels.

Heat the olive oil in a non-stick frying pan over medium high. Cook the haloumi slices for about 1 minute each side, until golden brown. Transfer to a plate.

Arrange the rocket, turkey, cherries and onion on a serving platter. Top with the asparagus and haloumi, and drizzle with half the dressing (keep the rest to be added to taste). Serve.

Recipe author or source
2

https://www.taste.com.au/recipes/turkey-cherry-haloumi-salad/7003001a-2980-4a03-8fdb-8450ba28868f

Ingredients

 1 bunch asparagus
 2 tsp olive oil
 180 g haloumi, thinly sliced (we carry this cheese at Hofstedes)
 50 g baby rocket (arugula) leaves
 2 cups cooked turkey, sliced
 1 cup cherries, halved and pitted (can also substitute
 ½ small red onion, thinly sliced
Dressing
 2 tbsp extra virgin olive oil
 1 tbsp lemon juice or white wine vinegar
 1 tsp Dijon mustard
 1 garlic clove, peeled and halved
  Pinch of caster sugar

Directions

1

To make the dressing, combine all the ingredients in a small screwtop jar and seal tightly. Shake to combine, and season with a little salt and ground white pepper, to taste. Set aside for the flavours to mingle while you make the salad.

Trim the ends from the asparagus, and place into a heatproof bowl. Cover with boiling water, and stand for 1 minute. Drain and plunge into a bowl of iced water. Leave to cool for 2 minutes, then drain and pat dry with paper towels.

Heat the olive oil in a non-stick frying pan over medium high. Cook the haloumi slices for about 1 minute each side, until golden brown. Transfer to a plate.

Arrange the rocket, turkey, cherries and onion on a serving platter. Top with the asparagus and haloumi, and drizzle with half the dressing (keep the rest to be added to taste). Serve.

Recipe author or source
2

https://www.taste.com.au/recipes/turkey-cherry-haloumi-salad/7003001a-2980-4a03-8fdb-8450ba28868f

Turkey, cherry and haloumi salad