From Quick Vegetarian Dishes, Kurma Dasa, Chakra Press, 2000.
Asparagus with haloumi and salsa verde—I love it.
I first made the salsa. It was simply a matter of finely chopping about ½ cup parsley, ¼ cup mint and ¼ cup basil. These were mixed together with a good tablespoon chopped capers and extra virgin olive oil stirred in until it felt like a goodly sauce. Lemon juice was now added to taste together with salt and pepper and a pinch of asafoetida. My mouth was already watering.
A ridged hot plate was turned on as I prepared the other ingredients. The asparagus and the haloumi were brushed with olive oil and when the hot plate was very hot the asparagus went on. Once this was done the haloumi went on the plate for a quick grill of both sides.
This dish is simple to prepare and so tasty. We had it with an accompanying salad.
Ease of cooking: ✔✔✔✔✔