Wednesday, 23 May 2012


I found this rescipie today and decided it might be nice as a quicky for lunch. It turned out unbeleivably yummy and healthy too!

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
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!

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