Grilled halloumi and asparagus salad with my secret lemon dressing

Today we make a simple grilled asparagus and butternut squash salad and top it off with grill halloumi cheese and my famous, yet simple, lemon dressing. We get the help from a very special friend who is fluent in both English and French. We couldn’t have done it without her. #halloumi #homemadedressing #salad

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For the vegan lemon vinaigrette

1 tbsp dijon mustard
1 tbsp yellow mustard
2 tbsp granulated sugar (or you choice of sweetener)
1 clove of garlic, crushed
4 tbsp lemon juice
1/4 cup to 1/2 olive oil (I prefer non virgin, but you use whatever you like)
salt and pepper to taste
pinch of dried thyme

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Hey everybody, welcome to the best cooking show in the world. Two chefs and a knife. Oh yeah, we actually got knife knife. Details in the description. What are we doing today, Chef? Yeah. We’re going to do a grilled asparagus and butternut squash salad with grilled halumi. Believe it or not, I’m a chef and I’m new to this word halumi. Yeah, you can’t say that. Okay, never mind. And we’re also going to do my famous lemon dressing. And you’ll be shocked at how easy it is. Fun thing with two chefs tonight. We are actually cooking in front of a live audience. And in our audience today, we have we got a friend. Yay. She really enjoys cooking. And her dad is our boss potentially. So, up andcoming boss. Her dad’s our boss. So, we got to be nice to her and let her be on our show. She wants to start a YouTube channel as well. So, yeah. So, she wanted to hang out with us today and see uh how the magic happens, right? Yeah. She is also fluent in French. So, what is this in French? Close enough. I would never have gotten it. So, what is this in French? Cois. Nice. Butternut squash in layman terms if you’re doing to me. All right. So, you got a couple ways you can clean to get the seeds out of the butternut squash. I always find it easier to just put it into two parts. So, as you can see, the bulb on the bottom is where the seeds and everything are, right? You eat butternut squash at home? Yeah. Me neither. But so, you cut it off right where the bottom part is. You can see the bottom part gets soft and mushy. That’s where the seeds are. And then you trim the bottom off a little flat like that. And then you don’t need these two pieces. We’re going to put them in the bowl. And so this is the good part. So now you just kind of peel all the way around it. If you have a really sharp veggie peeler, you can use a peeler. This knife is very sharp as you can just see in the video. Just shed it off a piece of my uh my glove. So just kind of follow the contours of the squash and you are left with a nice big lean piece there. So that’s the top piece. Now we got the bottom piece. So you’re going to want to do the same thing. Just follow all the way around it. You know this is the same family as a pumpkin. Mhm. Yeah. It’s getting close to pumpkin time. What are you going to be for Halloween this year? I’m thinking from Huntress or one of the guards in Squid Game. Oh, one of the guards and squid games. Yeah. As I said, this is the bottom half with the seeds. So, what you do now, you clean it, you cut it right in half to expose the seeds, just like that. And then you just take a spoon, you go right to the edge, and you just go like around in a circle and just circular motion. Seeds out. Exactly. Exactly. And then you scrape less out like that. Seeds are gone. Do you get to clean the seeds out of your pumpkin? Yeah. That’s the worst. Do you eat them after? Do you roast them? Uh, no. We never did, but my mom says that we can. Ah, there you go. You have to make her do it this year. If that you come on our show, we’ll do it. All right. Okay. So, our squash is all clean, right? So, now we’re going to dice it up for our salad. So, with this one, you just kind of follow around, cut these little wedges like so. And then you just kind of line them up and then go back and then just chop them into little thirds is okay. They don’t have to be perfectly square. It’s fine. We don’t waste, right? Yeah. No waste. No wasting. If you want to be fancy, you could always just trim off the little ends. But we don’t worry about that. There we go. I’m feeling her energy. She’s so entertaining. Chop, chop, chop. There we go. So that’s the bottom one. We’re going to put it in our bowl. We got it in our bowl. Yeah. And now we’re going to do the top one. So top one cuz it’s very solid. There’s no middle. So all you do is these big slices. So you go right down. It’s very hard to cut. So, one, we’re going to cut it into four. Two, three, three, four, and four. Four is pat. Yeah. Nice. So fluid to French. She’s like, “Duh.” So then we’re going to cut it pretty much into fours again. There we go. So then we got these long pieces like this. Mhm. And then we go back. And now we just dice it into little cubies. Tada. There we go. So, you get lots out of the top piece compared to the bottom piece with the squash. Of squash. A bunch of squash. Nice. So, now that we got that, we’re going to add a little bit of non-denominational oil. Oil. And some salt and pepper. And now we give it a little toss. Looks like mango. Looks like mango. We didn’t want that one anyway. Give it a little toss. Then we’re going to pour it onto our tray. We’re going to flatten it out a bit. And now we’re going to roast it in the oven at 350° for about 12 minutes. You want it to be soft, but you don’t want it to be super mushy. It has to have a little bit of texture to it. Want to help me? Yeah. All right. You take that. I’ll open the oven. [Music] You can slide it in here. Yeah. Anywhere. Anywhere. There you go. There you go. Now, we’ll close the door and then push the green arrow. There you go. Yay. So, you don’t like any cheese? Yeah. You just like one piece of cheese. Like just tiny. Then cream cheese. I don’t like that. What if you have a cinnamon bun with cream cheese icing? I wouldn’t eat it. See, you do like cheese. No, I don’t. Okay. You don’t like cheese. So, we’re going to grill the asparagus now. So, we already took all of our asparagus and we cut off the ends. So, it’s all nicely trimmed. So, you kind of cut off the white part on the bottom. So, we got nice spears here. What’s asparagus in French? So, exact same as the squash. We’re going to use a tiny bit of oil. Just like so. And we’re going to go salt and pepper. There we go. Got it. Perfect. All right. Now, put your hands on either side and just kind of just lightly toss it. You want to try to keep the asparagus all in the same direction. There you go. Perfect. That good. That’s good. You crushed it. So, for our purposes today with our salad, we are doing grilled asparagus. If you don’t have a grill and you can’t do it, feel free to roast it. You want to do a kind of like high heat. I don’t know, 5 to 6 minutes around 365°. Or you could always blanch them in salted water, too, and then shock them. So, we’re just going to take our asparagus. We’re going to lay it down, obviously, crisscrossing the spheres with the line of the grill. I’m going to use my hand in the beginning cuz faster. This grill cooks at 500° Kelvin, so it’s very hot. All right, so there it goes. Now, at this point, you just want to kind of give it a little toss. Just stir it. I personally feel you actually get enough cooking time just on the grill alone. Some people I always found grilled it and then baked it. I never understood that. I feel when it comes off the grill, you get enough carryover. And cuz I still like that little bit of crunch when you eat asparagus. You don’t want it mushy. Something like the smell of the asparagus when you’re grilling it, too. It smells so good. So, as you can see on the asparagus, it’s starting to get a little char color. That’s what we’re looking for here. It’s perfect. All right. This part of the grill is actually really hot. So, these asparaguses in this section are pretty much done. So, we’re going to lift these ones off right here first. Lay them on our flat sheet pan so it gives them ample air to help cool down. You don’t want to stack them too high so they overcooks and they go all gray and mushy looking. I think these ones are done, too. And I think we’re good. [Music] Tra show. That’s my French. Here we go. Grilled asparagus. Okay. So, uh, our friend here does not like cheese, but bombastic side. You have no choice. I have to cook it. Okay. So, cheese in French is And halumi in French is halumi. Halumi. Yeah. So, this is just like a Greek style cheese. And we’re just going to grill it. You can pan fry it as well, but I like the taste of the char. [Music] That’s pretty much it. Halumi is I would say it’s a Greek/ Turkish cheese. I personally think it’s like a cross between cheese curds and feta. And we’re also going to grill some lemon as garnish here. So, olive oil in French is really the olive. Her her parents are both French speakaking. You want your grill super hot so it doesn’t stick. The cheese doesn’t stick. I feel it’s going to melt. This cheese is magic. It’s really strong. So, like I said before, you don’t have to grill it. You can pan fry it. Actually, people prefer pan frying. And then just our lemon straight up. Why? Why is 10 scared of seven? 7 8 9 so grilled. It is. Okay, so I’m going to make my very simple lemon dressing. People are going to get mad, but I like to use a combination of Dijon mustard and regular yellow mustard. So, I’m going to do one one heaping tablespoon of each. You can just use Dijon if you’re a mustard snob. And this is optional. I have a clove of garlic. Your secret ingredient, plain regular sugar. Okay. Six. You can use honey, but sugar is safe. Two tablespoons of sugar and salt and pepper. Then a 12. We’re good. Bilingual queen here. And then you’re going to do two times the amount. We did two sugar. We’re going to do four lemon. Okay. 1 2 3 four. Okay. So, I use lemon juice here. You can also use your choice of vinegar. Okay. And you see the mustard and the sugar and the garlic. It’s an emulsifier so it doesn’t separate. I have dried thyme here. You can use fresh. So, you’re going to hold this bowl for me. Teamwork. Make the dream work. Yeah. See, she knows. She knows. And then I’m just going to slowly pour olive oil. Oil. Olive oil. Really the olive. So smart. So cool. [Music] See how it got thick? That’s what the mustard does. Smells so good. You’re going to put three times the amount of oil as you did lemon juice. Okay. This is not a low calorie condiment. It looks so cool. It does, right? Yeah. And you know the they’ll say do it slowly, but if you whisk it, it’s fine. Look how it’s already coming together. Yeah. Right. Faster. Yeah. Can I try? You try. It might need more sugar. No, it’s good. Is it good? Mhm. Okay. So, again, if you want your dressing more sweet, add more sugar. If you want it more sour, add less sugar. Add more lemon juice. I like it on the sweet side. So, that’s cuz she’s so bitter. Yeah. My lemon thyme sugar dressing. Okay. So, we’re going to take the grilled cheese and we’re going to give it a little dice. What are you doing? I’m dicing the cheese. Chef, let me see. How’s that, chef? Not good. Didn’t I tell you to dice the cheese like that? No, chef. I went out on my own here and just kind of winged it. Sorry. I’ll do better. Bad. Learn better, buddy. Wow. I think Gordon Ramsay’s got some competition. Yeah. So, we got everything done. We have our dressing. As a toppings, we have some diced red onion, some spiced pumpkin seeds, some fresh diced parsley. We got the grilled lemon, halumi, halumi. Oh my gosh, how did you remember that, Nikka? Halumi cheese, and we got our grilled asparagus and our squash. So, here we go. At the fun time of assembling. We ready? Yes. All right, here we go. So, we’re going to put our asparagus kind of on an angle. I just You guys can do it however you want. I like to do it in three little piles is kind of overlapping. And what do you think of that? Good. Good. Glad you approve. There we go. Good. Yeah. All right. And next, we’re going to take some of our delicious squash that we did that’s been cooled down out of the oven. Squashy. We’re just going to kind of decorate the asparagus like that. See? Beautiful. And now we’re going to take our halumi cheese. We’re going to do the same thing over the squash. Like that. So far so good. Yes. All right. And now we’re going to take our dressing. So you’re going to take the spoon and you’re just going to kind of drizzle it over like this. Just kind of go over the whole thing. Ready? You dry this? Yeah. [Music] I told you to do it. See, it’s not fun when someone does that to you, is it? That’s the most I’ve yelled in here in 15 years. Good. I think you need a little bit more on that end. That is perfect. That’s a good job. Look at that. Nice work. Beautiful. All right. And so now we’re going to put a little bit of more of our garnishes. So, we have this nice little red onion. We’re going to mix it up and we’re going to put a little This is just kind of like for color now, you know, just to make it pop a little bit. See, that look nicer. Yeah. All right. And now you’re going to sprinkle a little bit pumpkin seeds. Oh, look at that. A little salty. Wow. [Applause] [Music] Perfect. Can I have some? Sure. You want to try one? Yeah. You like some good scenes? Mhm. All right. And now, last but not least, we got some fresh parsley just to give it a little more bright green on the top. And there we go. That’s our salad. What do you think? Good. Where do you think these two lemons would look the best on there? I’ll let you decide. You always want to make sure stuff’s pointing at the camera so people see it. There you go. Yeah. Yeah. Which one are you going to eat? This one. All right. That’s the good one. All right. And I’m going to take We don’t eat it yet. You got to wait. We got to eat together. This is a team effort. We got to all eat together. And we always cheers first. Like, here we go. Cheers. Cheers. Wow, that is so good. Okay, this is better than dad. It’s very good. What do you think? Good. Good. I like her dressing. Oh, it’s all about the sugar. Oh, thank you. You want to try the cheese? You know you like cheese. Come on. You got to try the cheese. Here we go. I’m going to try the cheese. Oh my gosh, the grill on it is so good with the saltiness. Yeah, I like it. That is fantastic. I think you should try the cheese. It’s really good. A little piece. Just have a little bite. A little bite on camera. Come on. Is it that bad? Ah. See, it’s good. Is it good? A bit. A bit. Did we just elum asparagus? Yep. Yeah.