Warm salad of golden potatoes, sautéed asparagus, roasted strawberries and halloumi with basil balsamic vinaigrette

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the baby potatoes in a pot with cold water and a pinch of salt, bring to a boil, and cook for 8 minutes until just barely tender. Drain well.

2. 2

   Transfer the potatoes to a baking tray and toss with 15 ml (1 tbsp) olive oil, half of the salt, and a little black pepper. Roast at 220 °C / 425 °F for 20 to 25 minutes, turning halfway through, until golden and crisp around the edges.

3. 3

   When the potatoes have about 8 minutes left, add the fresh strawberries to one side of the tray or to a second small tray. Roast at 220 °C / 425 °F for 6 to 8 minutes, just until slightly softened but not collapsed.

4. 4

   Meanwhile, make the vinaigrette. In a small blender or mortar, combine the fresh basil, balsamic vinegar, honey, Dijon mustard, garlic, and 20 ml (1 tbsp + 1 tsp) olive oil until smooth. Adjust with a pinch of salt and black pepper.

5. 5

   Heat a large skillet over medium-high heat. Add 5 ml (1 tsp) olive oil and sauté the asparagus for 3 to 4 minutes until tender but still firm. Remove and set aside.

6. 6

   In the same skillet, cook the halloumi without moving it too much, 1 to 2 minutes per side, until deeply golden. If the pan looks too dry, add a few extra drops of olive oil.

7. 7

   Briefly toast the sunflower seeds in a clean skillet over medium heat for 1 to 2 minutes, if not already toasted, stirring so they do not burn.

8. 8

   In a large bowl or serving platter, arrange the mixed salad greens. Add the roasted potatoes, sautéed asparagus, roasted strawberries, and golden halloumi.

9. 9

   Drizzle the salad with the basil balsamic vinaigrette, finish with the toasted sunflower seeds, and serve immediately while still warm.