Chargrilled asparagus and haloumi salad with hazelnut dukkah

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How to make Chargrilled asparagus and haloumi salad with hazelnut dukkah

  • Yield : 4
  • Prep Time : 0:30
  • Cook Time : 0:15
  • Total Time : 0:45

Ingredients

  • 1 bunch asparagus, trimmed
  • 1 medium zucchini, peeled into ribbons
  • 2 tablespoons extra virgin olive oil
  • 125g haloumi, cut into 5mm-thick slices
  • 100g chargrilled red capsicum, thickly sliced
  • 2 tablespoons lemon juice

Hazelnut dukkah

  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • 2 tablespoons sesame seeds
  • 1/4 cup skinless hazelnuts, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon sweet paprika

Method

  • Step 1 Make hazelnut dukkah. Place cumin and coriander seeds in a small frying pan over medium heat. Cook for 1 to 2 minutes or until fragrant. Transfer to a bowl. Add sesame seeds to pan. Cook for 2 minutes or until golden and toasted. Add to cumin mixture. Add hazelnuts to pan. Cook for 2 to 3 minutes or until golden. Remove from heat. Cool for 10 minutes. Using a mortar and pestle, coarsely crush cumin mixture. Add hazelnuts. Crush mixture until coarsely ground. Stir in salt, pepper and paprika.
  • Step 2 Heat a barbecue grill or chargrill pan on high heat. Toss asparagus and zucchini in oil. Season with salt and pepper. Cook asparagus, turning, for 2 to 3 minutes, and zucchini for 1 to 2 minutes each side, or until lightly charred and just tender. Transfer to a plate. Cover loosely with foil to keep warm. Cook haloumi slices for 1 to 2 minutes each side or until lightly charred.
  • Step 3 Arrange asparagus, zucchini, haloumi and roasted capsicum on a serving plate. Drizzle with lemon juice. Serve sprinkled with ¼ cup of dukkah (see notes).

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