Inspiration for tonight’s meal again comes from NQN and my best friend (GC).
During the week, NQN posted about a green salad with broad beans, sugar snap peas, and asparagus. On the same day, GC wanted some ideas on using some halloumi.
I said I like the taste of halloumi, but the squeak on my teeth meant I didn’t eat much of it.
- Iodised salt
- Green beans
- Sugar snap peas
- Mini asparagus
- Goat cheese
- Olive oil
- Lime juice
- Pecan nuts
- Heat the oven to about 200 °C.
- Pat the surfaces of the salmon dry with absorbent kitchen paper.
- Season the salmon with salt.
- Cook the salmon in the oven for 15 minutes.
- Allow the salmon to rest for a few minutes and then flake the salmon into pieces.
- Boil some salted water in a saucepan.
- Cook the green beans in the water for about four minutes and then plunge them into iced water (Note, I haven’t removed the ends of the beans. I know it’s traditional to do this and I remember it was a job Mum would give me as a kid when I’d help her cook dinner. The reason why I don’t do it is pure laziness.).
- Cook the sugar snap peas in the boiling water for a few minutes and then plunge them into iced water.
- Cook the mini asparagus in the boiling water for a few minutes and then drop them into iced water.
- When the beans, peas, and asparagus are cool, remove them from the iced water and place them in a bowl lined with some absorbent kitchen paper to remove the excess water. Then season with salt and splash on some olive oil and lime juice.
- Slice the avocado and put it into the bowl with the beans, peas, and asparagus, and gently mix it through to exploit the antioxidation effects of the lime juice.
- Heat a skillet and add a little neutral oil (I use Queensland nut oil because it has a high vapour point and because it’s Queensland!).
- Wash the halloumi with tap water to remove the brine. Dry the halloumi with absorbent paper.
- Fry the halloumi until it forms a caramelised crust on both sides (GC mentioned the frying time might influence the amount of squeakiness on my teeth. I had planned on running an experiment with varying cooking times, but I may leave that for another day.)
- Crumble some goat cheese and add that to the salad bowl.
- Toast some pecan nuts in the oven for about 5 minutes at 200 °C. Once toasted, crack the nuts in half length-ways and then add the nuts to the salad.
- Cut the cooked halloumi into bite-sized pieces and add it along with the salmon to the salad bowl.
- Season the salad to taste and serve everything together in a bowl.
How did the salad taste?
This summer salad tasted great. It had crunch and creaminess as well as the deliciousness of the baked salmon.