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Halloumi with griddled vegetables
main courses | serves 2
1. Put all the dressing ingredients in a clean jam jar and shake to combine. Set aside.
2. Cook the broad beans in boiling water for 5 minutes until tender. Drain and cool in cold water, then remove and discard the thick, white outer skins; set aside. Toss the halloumi, asparagus and courgettes in the olive oil, then season.
3. Heat a griddle pan over a high heat then add the asparagus, courgettes and halloumi. Once nicely charred, remove and set aside. Layer up the asparagus, courgettes, halloumi, broad beans, shallots, tomatoes, capers and herbs on a platter and finish off by drizzling over the dressing.
from Issue 40
ingredients 100g frozen broad beans
225g halloumi, cut into slices
A small bunch of asparagus spears, trimmed and sliced
2 courgettes, finely sliced lengthways
2 tbsp olive oil
2 shallots, finely sliced into rings
200g cherry tomatoes, halved
1 tbsp capers
A handful of sweet marjoram or oregano
A handful of parsley leaves
3 tbsp olive oil
1 tsp dried oregano
1 tsp honey
1 tsp dijon mustard
1 tbsp cider vinegar