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Halloumi with griddled vegetables
Halloumi with griddled vegetables
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Total Time:
25 minutes
Delightful and refreshing recipe for a light alfresco starter or lunch.
Ingredients:
  • 100 g frozen broad beans
  • 225 g halloumi cheese
  • 1 small bunch of asparagus
  • 2 courgettes
  • 2 tablespoons olive oil
  • 2 shallots
  • 200 g ripe cherry tomatoes
  • 1 tablespoon capers
  • ½ a bunch of fresh sweet marjoram or oregano
  • ½ a bunch of fresh flat-leaf parsley
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1 tbsp cider vinegar
Instructions:
  • Combine all dressing ingredients in a clean jam jar by shaking. Boil broad beans for 5 minutes until tender, then cool in cold water and remove skins. Slice halloumi, trim asparagus, and slice courgettes lengthways. Toss in olive oil, season, then grill in a griddle pan. Char the asparagus, courgettes, and halloumi, then set aside. Slice shallots, halve tomatoes, and layer on a platter with asparagus, courgettes, halloumi, beans, and capers. Sprinkle fresh herbs, and drizzle with dressing before serving.

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