Mediterranean Meno menu: Roasted asparagus with cherry tomatoes halloumi and balsamic dressing

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An easy, colourful Mediterranean side dish, a perfect accompaniment to go with fish, meat or other vegetable main meals.

This recipe also works well with crumbled feta, even simpler as it doesn’t require cooking.

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Serves:          4 

Prep time:     10 minutes

Cook time:    15 minutes

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ingredients

  • 350g asparagus spear, woody ends snapped off and discarded
  • 330g cherry tomatoes, halved
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 225g halloumi sliced into 2cm thickness
  • 15 large basil leaves, torn
  • handful of pine nuts toasted
  • Sea salt and freshly ground pepper

Method

  1. Heat the oven to 180C fan. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 minutes until the asparagus is cooked through.
  2. Meanwhile, in a large non-stick frying pan, heat 2 tbsp olive oil on a medium heat. Pat the halloumi squares dry and fry them in batches for 1-2 minutes, turning over once with a spatula. When the cheese turns golden brown, remove from the heat and set aside.
  3. Once the asparagus is cooked combine all the ingredients together, and top with the pine nuts and torn basil leaves.

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