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Vegetables and Vegeterian

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Oven-roasted asparagus with sizzling haloumi

message posted 23-Jun-08 10:03:25
Serves 4

Prep: 10 min
Cook: 30 min

8 plum tomatoes
2tbsp olive oil
Sea salt and pepper
Sprigs of thyme
800g asparagus
250g haloumi, rinsed
1tsp olive oil
1 lemon, quartered

1tbsp lemon juice
1tbsp extra virgin
olive oil
1tbsp tiny capers, rinsed
1tbsp finely chopped parsley


Heat the oven to 180C/Gas 4. Cut tomatoes in half lengthwise, arrange in a baking pan, drizzle with two tablespoons of olive oil, sea salt, pepper and thyme. Bake for 15 minutes. Discard the woody ends of the asparagus and add the stalks to the pan. Roll to coat them in the tomato juices, and roast for a further 10 to 15 minutes or until tender.

In a bowl, whisk together the lemon juice, olive oil, capers and parsley.

Cut the haloumi into eight slices. Heat one teaspoon of olive oil in a non-stick frying pan and, when hot, sizzle the haloumi slices until golden brown (beware of burning). Turn briefly and sizzle the other side.

Casually arrange the tomatoes and asparagus on four dinner plates and top with the haloumi. Add the roasting juices to the dressing, drizzle it over the top and serve with lemon quarters.

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