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ASPARAGUS, COURGETTE & HALLOUMI SALAD

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ASPARAGUS, COURGETTE & HALLOUMI SALAD
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ASPARAGUS, COURGETTE & HALLOUMI SALAD

Added by: on Jul 5th, 2015
Finally summer is properly here although being a typical Brit I am now complaining it is too hot!! Arabella and I did escape the heat on Tuesday afternoon and went to see the Minion movie at the cinema which I highly recommend….fantastic air conditioning and a great film!! Anyway now it is .. more >
Rating:
0
Prep Time:
30 min
Cook Time:
50 min
Ready In:
80 min

Servings

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Original Recipe Yield: 4-6 servings
 

Ingredients:

  • 350g cherry tomatoes, halved
  • 140ml olive oil
  • 24 asparagus spears, trimmed
  • 2 courgettes
  • slices 200g halloumi, cut into 2cm thick - or thereabouts
  • 25g rocket
  • For the basil oil:
  • 5 tbsp 75ml / olive oil
  • 1 clove garlic chopped
  • leaves 25g fresh basil
  • 1/4 tsp black pepper
Nutrition Facts
ASPARAGUS, COURGETTE & HALLOUMI SALAD

Servings Per Recipe: 4

Amount Per Serving

Calories: 596

  • Total Fat: 55.5 g
  •     Saturated Fat: 8.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 350.3 mg
  • Total Carbs: 19.6 g
  •     Dietary Fiber: 3.3 g
  •     Sugars: 16 g
  • Protein: 9 g
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Directions:

1

Preheat the oven to 160 C / 140 C fan / gas mark 3.

2

In a bowl mix the chopped tomatoes with 3 tablespoons of olive oil and season generously.

3

Lay them out on a baking tray lined with baking paper.

4

Roast in the oven for 50 minutes or until semi dried. Remove from the oven and leave to cool.

5

Blanch the asparagus for 4 minutes in a pan of boiling water.

6

Drain and refresh under cold water until the spears are cold. Then dry with kitchen roll, put in a bowl and toss with 2 tbsp of olive oil and season.

7

Slice the courgettes very thinly length ways using a mandolin or vegetable peeler. Mine weren't very neatly done!

8

In a separate bowl, mix the courgettes with 1 tablespoon of olive oil and season.

9

Put a frying pan or griddle pan on a high heat for a few minutes until very hot. Cook the asparagus and courgettes in batches, turning after about a minute, until browned. Set aside to cool.

10

Heat the remaining oil in a frying pan over a medium heat and fry the halloumi for 3 minutes or until golden on each side.

11

Place on kitchen roll to soak up the oil while you make the basil oil.

12

In a blender blitz the olive oil, a chopped garlic clove, the basil leaves and black pepper until smooth.

13

Finally mix the vegetables, halloumi and rocket in a bowl and drizzle with the basil oil.

14

Tuck in and enjoy! We had it with a burger….yum!

15

This was a really good side - in fact it was so delicious I could have it as a main - the ingredients mix so well together and it tasted so fresh. I love halloumi and this is a great way to enjoy it. A perfect recipe for a summer's day.

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