Salmon and green salad with halloumi

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. 

Salmon and green salad with halloumi and goat cheese

Ingredients

  • Salmon
  • Iodised salt
  • Green beans
  • Sugar snap peas
  • Mini asparagus
  • Halloumi
  • Goat cheese
  • Olive oil
  • Lime juice
  • Avocado
  • Pecan nuts
  • Ice

Instructions

Salmon

  1. Heat the oven to about 200 °C.
  2. Pat the surfaces of the salmon dry with absorbent kitchen paper.
  3. Season the salmon with salt.
  4. Cook the salmon in the oven for 15 minutes.
  5. Allow the salmon to rest for a few minutes and then flake the salmon into pieces.

Salad

  1. Boil some salted water in a saucepan.
  2. 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.).
  3. Cook the sugar snap peas in the boiling water for a few minutes and then plunge them into iced water.
  4. Cook the mini asparagus in the boiling water for a few minutes and then drop them into iced water.
  5. 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.
  6. 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.
  7. 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!).
  8. Wash the halloumi with tap water to remove the brine. Dry the halloumi with absorbent paper.
  9. 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.)
  10. Crumble some goat cheese and add that to the salad bowl.
  11. 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.
  12. Cut the cooked halloumi into bite-sized pieces and add it along with the salmon to the salad bowl.
  13. Season the salad to taste and serve everything together in a bowl.
Salmon and green salad with halloumi and goat cheese

How did the salad taste?

This summer salad tasted great. It had crunch and creaminess as well as the deliciousness of the baked salmon. 

What else have I eaten today?

Morning tea. Atlas coffee and Mayvers Almond butter and a Pink Lady apple.
Leftover pizza with avocado and sour cream, served with ginger beer

Have a good one

Lake Ginninderra early this morning as the sun came up

Roast pumpkin and caramelised onion

For the full recipe please got to Yummy Lummy.

Here are the photographs from the post.