The salty flavour of the halloumi is the perfect accompaniment to the greens in this spring veg dish. Asparagus, courgettes and pea shoots drizzled in a lemon, soy sauce and honey dressing makes a lovely light lunch for a warm day. Use our how to cook asparagus guide to cook your asparagus to perfection.
Ingredients
- 200g (7oz) asparagus spears
- 6 baby courgettes, halved lengthways
- 2 tbsps olive oil
- 225g pack of halloumi cheese, sliced into 12
- 4 handfuls of pea shoots or baby salad leaves
For the dressing:
- 2 tbsps olive oil
- Juice of half a lemon
- Half a tsp each soy sauce and honey
- 2 teaspoons caraway seeds, toasted
WEIGHT CONVERTER
Method
- Coat the asparagus and courgette lightly in oil and cook in batches in a griddle pan until tender. Set aside on a warm plate. Coat the cheese slices in the remaining oil and griddle them.
- Meanwhile, whisk all the dressing ingredients in a jug.
- Arrange the cheese and the veg on warm plates. Drizzle with dressing and put a few pea shoots or salad leaves on top.
Top Tip for making Griddled halloumi, courgette and asparagus
You can replace halloumi with crumbled feta, and caraway with fennel seeds.
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