A delicious halloumi and asparagus arrangement with avocado salad and boiled potatoes…heaven!
Halloumi is a Cypriot cheese which has a sort of rubbery texture but tastes amazing when cooked; especially on a bbq. It is nice and salty and is a must for any vegetarians who need that extra substance in their meal ideas.
2 Medium-Large Potatoes or 1 Extra Large
1 Asparagus bunch of10-12 sticks
1 Large Avocado
1 Red Pepper
1 Packet of mixed salad leaves
1 pack of Halloumi
Start by pre-heating your oven to the highest temperature ie 250 degrees and make sure you have a nice clean baking dish ready. Pop 2 tablespoons of olive oil into the dish and set aside, don’t put in the oven as we want the oil to be cold.
Next wash your potatoes and cut them into the size you prefer; preferably not as large as you would cut your roasties. You can also use smaller new potatoes for this recipe if you prefer.
Pop the potatoes into a saucepan with a pinch of salt and a tiny splash of olive oil to keep them soft and put them on to boil for 15 minutes or until soft.
Next you will need to chop the ends off your Asparagus sticks, give them a wash and pop them into your baking dish making sure they are nicely rubbed in to the oil.
Now give your red pepper a wash and cut that into medium size squares and place next to the asparagus in the dish. Pop those into the oven for 10 minutes.
Whilst all that lovely food is cooking away you can prepare your advocado salad. The best way to cut an advocado is to slice it in half around the stone and peel away the skin like you would an orange. Cut half an avocado each into slices for each meal. Make sure you wash your salad even if it is already pre-washed, pop that onto the side of your plate and place the avocado slices on top. You can of course add any other salad you like such as tomatoes or cress.
Now for the main ingredient; the halloumi. Take your halloumi out of the packet and cut it into cubes, making sure you cut it on a chopping board as it does come in a juice.
Once your asparagus and red pepper have roasted for 10 minutes take the dish out using oven gloves and place the halloumi next to your peppers. Add a drizzle of honey over the whole lot and pop back into the oven for another 5-7 minutes.
Drain your potatoes and melt a few large dollops of butter over them whilst they are still in the saucepan, sprinkle some salt over the top and pop the lid back on to keep them warm.
Once the halloumi has a nice brown edge take the dish out of the oven and serve up your yummy food…not forgetting your potatoes. The sweetness of the honey compliments the sweetness in the red pepper and this will definitely be a dish you make again and again.