Chargrilled asparagus and halloumi

Name: Chargrilled asparagus and halloumi
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Cuisine: Mediterranean recipes

Easy
January 2006

Easy
January 2006

Serves 6
Ready in 30 minutes

The barbecue gives this chargrilled asparagus and halloumi dish gorgeous smoky flavour. Alternatively you can cook it on the hob using a cast iron griddle.

Gluten-free recipes
Vegetarian recipes

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Ingredients

2 x 240g packs halloumi, drained and sliced into 12 large, thin slices
375g asparagus, trimmed
5 tbsp extra-virgin olive oil, plus extra to drizzle
1 tsp mixed peppercorns, roughly ground
1 tbsp lemon juice
Pinch of sugar
1 tbsp chopped fresh flatleaf parsley
3 tbsp medium-sized capers
2 lemons, each cut into 6 wedges

Ingredients

2 x 240g packs halloumi, drained and sliced into 12 large, thin slices
375g asparagus, trimmed
5 tbsp extra-virgin olive oil, plus extra to drizzle
1 tsp mixed peppercorns, roughly ground
1 tbsp lemon juice
Pinch of sugar
1 tbsp chopped fresh flatleaf parsley
3 tbsp medium-sized capers
2 lemons, each cut into 6 wedges

Method

Put the cheese and asparagus in separate dishes and pour 1 tablespoon of the oil over each. Scatter the ground peppercorns over each side of the cheese and a little salt over the asparagus.
Mix the lemon juice with a pinch of sugar and whisk in 2 more tablespoons of the oil. Season with a pinch of salt and add the chopped parsley. Set aside.
Soak the capers in cold water for 5 minutes, then drain and dry on kitchen paper. Heat the remaining tablespoon of the oil over a high heat and fry the capers until dry and crisp. Tip onto kitchen paper to drain.
Heat a cast-iron griddle pan over a high heat. When it starts to smoke, turn the heat to medium and griddle the asparagus and lemon wedges on each side until tender – about 5 minutes. Cook the cheese for about 1 minute each side until nice brown stripes appear.
Divide the asparagus and haloumi between 6 plates. Scatter with the crispy capers, pour over the dressing and drizzle with extra olive oil. Serve as hot as possible with the lemon wedges.

Method

Put the cheese and asparagus in separate dishes and pour 1 tablespoon of the oil over each. Scatter the ground peppercorns over each side of the cheese and a little salt over the asparagus.
Mix the lemon juice with a pinch of sugar and whisk in 2 more tablespoons of the oil. Season with a pinch of salt and add the chopped parsley. Set aside.
Soak the capers in cold water for 5 minutes, then drain and dry on kitchen paper. Heat the remaining tablespoon of the oil over a high heat and fry the capers until dry and crisp. Tip onto kitchen paper to drain.
Heat a cast-iron griddle pan over a high heat. When it starts to smoke, turn the heat to medium and griddle the asparagus and lemon wedges on each side until tender – about 5 minutes. Cook the cheese for about 1 minute each side until nice brown stripes appear.
Divide the asparagus and haloumi between 6 plates. Scatter with the crispy capers, pour over the dressing and drizzle with extra olive oil. Serve as hot as possible with the lemon wedges.