With the Festive Season right around the corner, I find myself thinking about easy, quick and delicious side dishes to serve with the abundance of grilled meats we usually have in this time. As we celebrate Christmas in a country that is hotter than hot in December, it makes sense that most of the celebrating will happen around a fire ready to braai lamb chops, steaks and boerewors. And even though the meats might be the main attraction, a braai just isn’t a braai without good side dishes. The average braai always has a mixed salad and a potato bake of some kind but I’m trying to venture further and try new ideas and combinations.
While asparagus is in season, I try to use it in everything I can. This salad makes good use of the wonderful flavour of asparagus and paired with the salty, squeaky Haloumi and the garlicky-lemon dressing, it’s really allowed to shine. This is not really a salad you can make too far in advance as you need to serve the Haloumi straight out of the pan but you can definitely grill the asparagus before-hand and set it aside until you are ready to serve. I love this served with braaied lamb chops and if you have a sea view, all the better!
- 500 g asparagus spears washed and trimmed (ends snapped off)
- 250 g good quality haloumi sliced into 1cm thick slices
- baby lettuce leaves
- juice and zest of 1 lemon
- 1 garlic clove finely minced
- 1/2 cup olive oil
- salt & pepper to taste
Grill the asparagus in a hot griddle pan or on the braai until charred and just cooked. Remove and set aside.
Fry the haloumi until golden brown on all sides.
Place the asparagus and haloumi on top of the baby lettuce.
To make the dressing, combine all the ingredients and serve with the salad.