Roasted Asparagus Salad with Fried Halloumi and Fresh Tomatoes

Ingredients

• 1 1/2 pound asparagus (hard end trimmed)
• Kosher salt
• Extra virgin olive oil
• 3 cups grape tomatoes (1 1/2 pints, halved)
• 4 ounces halloumi (optional, see note)
• 15 large basil leaves (torn)
• 1/4 cup sherry vinegar (or white wine vinegar)
• 1/4 cup extra virgin olive oil
• 1 garlic clove (minced)
• 1 teaspoon sumac (optional)
• Kosher salt
• Black pepper

Steps

1. 1

   Get ready. Preheat your oven to 400°F. Coat a baking sheet large enough to hold the asparagus in a single layer in a thin layer of olive oil.

2. 2

   Season and roast the asparagus. Add the asparagus spears onto the baking sheet. Sprinkle with salt, drizzle with olive oil, and toss to coat. Spread so they’re in a single layer. Roast in the hot oven until tender, 15 to 20 minutes. Remove from heat and let cool slightly.

3. 3

   Meanwhile, make the sherry vinaigrette. In a medium mixing bowl, whisk together the sherry vinegar with the olive oil, garlic, sumac (if using). Season to taste with salt and pepper. Add the grape tomatoes and cheese (if using) and toss to combine.

4. 4

   Fry the halloumi (optional): Cut the halloumi into 1/4-inch thick squares. Heat a big glug of olive oil in large skillet over medium. Fry the halloumi in batches until golden, 1 to 2 minutes per side.

5. 5

   Finish and serve. Add the grape tomatoes and fried halloumi (if using) to the bowl with the sherry vinaigrette and toss to combine. Assemble the roasted asparagus on a serving platter and top with the tomato and cheese mixture. Finish with the basil leaves. Enjoy!