Roasted portobello and asparagus with haloumi salad

There was a time when I almost exclusively ate salads. They are super easy to put together, and they make me feel a bit like a rabbit. Not a bad thing. But then…I got bored of them. And with Boston’s harsh winter in an apartment that could sometimes be confused with an icebox (ah, those days of blissfully being unaware of the cost of heating oil due to living in a college dorm are over), a cold salad is just about the last thing I want.

But, spring is coming! Today, albeit colder than I’d like, is beautifully sunny, and last week, we had temperatures into the 60s. I was actually in Durham last weekend, which had almost summer-esque weather (80s!!). With the return of warmth and longer, sunny days comes a craving for salad. And as the salad I just made is awesome, I would like to share it with you:

So perfect for an almost-spring day. This is what I did:

  • Roasted a portobello mushroom in a marinade of sherry wine vinegar, soy sauce, balsamic vinegar, olive oil, and minced garlic cloves.
  • At the same time, roasted some asparagus (brushed with olive oil, sprinkled with salt and pepper).
  • Pan-fried some sliced haloumi in a very thin layer of grapeseed oil.
  • Tossed the portobello (sliced), asparagus (chopped), and haloumi with some raw spinach and a bit more olive oil.


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