Chargrilled Asparagus with Marinated Courgette and Halloumi
350g cherry tomatoes, halved
140ml olive oil
24 asparagus spears
2 courgettes
lemon juice
salt and pepper
200g haloumi cheese,
basil leaves
25g rocket (I used baby spinach)
2x200g bags of mixed salad leaves
vinaigrette
1tsp Dijon mustard
2 tblsp of sherry vinegar (or balsamic)
100ml olive oil
salt and pepper.
Heat oven to 170c. Mix the tomatoes with 3 tablespoons of the oil and season with salt and pepper. Spread out on a lined baking tray, skin side down and roast for 50 minutes until semi-dried. Remove from the oven and cool. Trim the woody base from the asparagus and blanch in boiling water for 4 minutes then drain and refresh under cold water. Toss with 2 tablespoons of the olive oil, salt and pepper. Slice the courgette very thinly lengthwise and mix with 1 tablespoon of the oil, salt and pepper.
Blitz all the ingredients for the vinigrette in a blender until smooth.
Place a griddle (or just a frying pan) pan on high heat and leave to get really hot. Grill the courgette and asparagus, turning to get char marks on all sides then remove to a plate. Now chargrill the haloumi slices for about 2 minutes on each side. Arrange the rocket, vegetables and cheese in layers on a serving platter then drizzle with vinigerette.
so so yum!
