Jamie Magazine
By Bianca Nice
25 mins
Super easy
serves 2
About the recipe
The perfect starter or lunch for alfresco dining – try this gorgeous recipe when you want something light and refreshing.
Recipe From
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
Dressing
3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp honey
• 1 tsp dijon mustard
• 1 tbsp cider vinegar
Method
- Put all the dressing ingredients in a clean jam jar and shake to combine. Set aside.
- Cook the broad beans in boiling water for 5 minutes, or until tender. Drain and cool in cold water, then remove and discard the thick, white outer skins.
- Cut the halloumi into slices, trim and slice the asparagus, then finely slice the courgettes lengthways. Toss in the olive oil, then season.
- Heat a griddle pan over a high heat, then add the asparagus, courgettes and halloumi. Cook until nicely charred, remove and set aside.
- Finely slice the shallots into rings, halve the tomatoes, then layer up on a platter with the asparagus, courgettes, halloumi, broad beans and capers.
- Chop and scatter over the fresh herbs and finish with a drizzling of the dressing.
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