I should be double fisting handfuls of kale this morning whilst handcuffing myself to a treadmill because yes. It was that kind of weekend.
In a true display of inauspicious circumstances, fate placed the NYC food blogger bake sale, a friend’s bridal shower, and Greek Easter all in the same 48 hour time span.
My skinny jeans didn’t stand a chance.
So now you understand why, between all the baking, stress-eating about the baking, stress-eating about spending over 24 hours straight with The.Boy’s family, and actual eating I did, there is yet another salad gracing this here blog.
Are you tired of them yet? Tell the truth. Me and my now roly poly self can take it.
But the fun thing about this here salad is that, while it is totally chock full of vegetables with a side of virtue….it is also topped with fried cheese.
Which makes you feel just the slightest bit guilty about eating it.
And which of course makes you want it all the more.
It’s a bad boy alright, but if it helps you get through this Monday with just a few more vegetables under your belt, then I’d say it’s worth the minor indulgence as you ease yourself back into health.
Roasted Asparagus, Zucchini and Halloumi Salad
Serves 4, adapted from Ottolenghi
- 1 pint cherry tomatoes, halved
- 5 tbsp olive oil, divided
- 1 lb asparagus
- 2 zucchini
- 4 oz halloumi, cut into 8 slices
- 5 oz arugula
- coarse sea salt and black pepper
- 2 garlic clove, chopped
- 50 g basil leaves
- 1 cup millet
- Heat the oven to 400.
- Toss the tomatoes with 1 tbsp olive oil, salt and pepper. Spread out on a baking sheet lined with parchment paper and roast for 40-50 minutes or until semi-dried, stirring every ten minutes.
- Trim the ends off of the asparagus. Slice the zucchini very thinly lengthwise using a mandoline or a vegetable peeler. Toss with 1 tbsp olive oil and some salt and pepper. Place the two veggies on a parchment lined baking sheet and put in the oven, roasting for 15-20 minutes or until tender and starting to brown.
- Heat 1 tbsp olive oil in a large nonstick pan. Fry the halloumi for 2-3 minutes on each side or until it is golden. Place on a paper towel to soak up the excess oil.
- To make the basil oil, combine the garlic, 2 tbsp olive oil, and basil in a food processor until smooth. Add in water as needed to give it more of a dressing-like consistency. Season to taste with salt and pepper.
- Bring 2 cups salted water to a boil in a medium pan. Add in the millet and simmer, covered for 20 minutes or until water has evaporated. Turn off the heat and let sit for 5 minutes.
- Place a handful of arugula in each bowl. Spread the millet, veggies, and halloumi evenly among the dishes. Drizzle with the basil oil and serve.