Grilled halloumi salad with steamed asparagus and fresh strawberries on a bed of green leaves and cooked quinoa. Dressed with a simple balsamico vinaigrette.
Add the quinoa to a saucepan and add 1 cup of water. Cook covered on medium heat until it reaches boiling temperature, then allow a small opening for the steam to escape. Cook until all the water has been absorbed by the quinoa, then set the pan in a cold water bath to speed up cooling time.
Clean and trim woody end of asparagus stalks. Add them to a steamer basked and place in a pot with some water. Set on high heat and steam the asparagus for about 10 minutes or until tender. When done, remove remaining hot water and place the pot in a cold water bath to speed up cooling time. Add a sprinkle of salt to the warm asparagus.
Clean the strawberries and remove the leaves. Cut them in 4 or 6 pieces, depending on thir size.
Remove the roots from mâche salad leaves by holding the root end of each bunch between two fingers and clipping off the leaves (I used a pair of scissors). Discard root ends.
Set a grill pan on high heat and when hot place halloumi slices on it. Lower the heat to medium and grill 2-3 minutes per side.
Divide salad leaves and cooled quinoa between two bowls. Stir to mix. Add steamed asparagus and chopped strawberries to both bowls. Top with grilled halloumi slices.
In a small jar combine honey, olive oil and balsamico vinegar and shake vigorously. Drizzle contiment over both salads. If the honey is very dense it can be helpful to melt it in the microwave for 5-10 seconds before adding it to the jar.
This asparagus and halloumi salad can be made in advance, but I would recommend leaving the halloumi grilling as the last step to add just before serving. Same for the dressing: make it in the jar but drizzle it onto the salad just before taking it to the table.