Recipe for 4
1 handful asparagus, trimmed (optional)
1 cup cherry tomatoes (sliced in half)
2 large zucchinis (sliced thinly)
300gr halloumi cheese (thickly sliced)
6 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste
a handful of crushed dried mint
3 cups fresh spinach (thoroughly washed and cut by hand into chunks)
If you are using asparagus place them in boiling water, simmer for 5 minutes and then rinse in cold water to stop the cooking process.
In a medium size bowl place the zucchini slices, halloumi, asparagus and sprinkle with half the olive oil. Season with some salt, pepper and the crushed mint. Toss all ingredients together to coat with olive oil.
Preheat the grill pan on high heat and lay the oiled vegetables and halloumi on it. Grill on one side first and then turn over (until they have nice grill marked, about 1-3 minutes).
You may also grill the cherry tomatoes if you like or use them as they are. As soon as the vegetables and halloumi are ready you may start preparing the salad.
Take four small salad bowls (or even regular dishes) and lay on them some spinach. Then portion among them the zucchini, asparagus, halloumi and the cherry tomatoes. Finish the salads by sprinkling over them the rest of the olive oil and the balsamic vinegar.
Serve cold with some crusty bread. Enjoy!!