Chargrilled Asparagus with Marinated Courgette and Halloumi
350g cherry tomatoes, halved
140ml olive oil
24 asparagus spears
salt and pepper
200g haloumi cheese,
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!