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Vegetable
Asparagus
Chargrilled asparagus and halloumi

Chargrilled asparagus and halloumi

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

Easy
January 2006

Easy
January 2006

Test kitchen approved

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

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.