I’m normally not a big fan of cheese, but there are a few types, which I really like and crave occasionally. Halloumi is one of them. I usually buy some in steak-like pieces and grill or roast them in a pan. This time I had another idea of cutting them up in bite-sized pieces and stir-fry together with asparagus and cherry tomatoes. It turned out to be a successful experiment and even ranked up to my top ten weekday menus.
It’s a very quick and easy dish and I love the contrast of colors the ingredients bring together. How the food looks often gives me a certain expectation on its taste and I must say this was a really satisfying one.
To balance out the intensive savory flavor of this pan-fried Halloumi, I serve it with warm cooked soft jasmine rice and again I was able to enjoy and appreciate the concept of Umami. :)
I hope you enjoy this recipe as much as I do and happy Meatless Monday tomorrow!
- 200 g (7 oz) Halloumi
- 10 asparagus stems
- 1 handful cherry tomatoes
- 1 clove garlic
- 2 tablespoons cooking oil
- 2 teaspoons sugar
- 1 teaspoon soy sauce
- salt to taste
- Chop garlic into fine pieces.
- Cut Halloumi into bite-sized pieces.
- Peel off the hard part of asparagus stems and cut them into one-inch-long pieces.
- Add cooking oil in the pan and turn on medium-high heat.
- When the oil becomes hot, add garlic and stir-fry until fragrant (~15 seconds).
- Add Halloumi to the pan and stir-fry until they become a bit crispy on the outside.
- Then add asparagus and cherry tomatoes, including the rest of the ingredients and stir-fry quickly to mix everything well (~1-2 min).
- Turn off the heat and ready to serve.
- Serve together with warm cooked jasmine rice