Sumac-Spiced Asparagus and Halloumi Salad with Lemon Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light Mediterranean salad combining grilled halloumi, tender asparagus, and a bright lemon-sumac dressing for a refreshing starter or side. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 25 minutes pairs divided olive oil, divided sumac, freshly squeezed lemon juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a pot of salted water to a boil. Add 1 lb trimmed asparagus pieces and blanch for 2 minutes until bright green and slightly tender, then drain and plunge into ice water to stop cooking. Drain again.
  2. Step 2: Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat. Add 7 oz halloumi slices and cook for 2-3 minutes per side until golden brown and slightly crispy. Remove from heat.
  3. Step 3: In a small bowl, whisk together 2 tbsp olive oil, 3 tbsp fresh lemon juice, 1 tsp honey, 1 minced garlic clove, 1 tsp sumac, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: In a large bowl, toss the blanched asparagus with the lemon vinaigrette, reserving a small amount for drizzling.
  5. Step 5: Arrange the asparagus on a serving platter, top with the browned halloumi slices, sprinkle with 1/2 tsp sumac, 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 cup chopped fresh parsley.
  6. Step 6: Drizzle the reserved vinaigrette over the salad just before serving.

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Frequently asked questions

How long does Sumac-Spiced Asparagus and Halloumi Salad with Lemon Vinaigrette take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sumac-Spiced Asparagus and Halloumi Salad with Lemon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided olive oil from drying out.

Can I substitute ingredients in Sumac-Spiced Asparagus and Halloumi Salad with Lemon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sumac-Spiced Asparagus and Halloumi Salad with Lemon Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sumac-Spiced Asparagus and Halloumi Salad with Lemon Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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