Jamie drizzling honey on top of a fig tart

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Griddled halloumi and vegetables recipe

Halloumi with griddled vegetables

Griddled halloumi and vegetables recipe

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.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Bianca Nice

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

  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, or until tender. Drain and cool in cold water, then remove and discard the thick, white outer skins.
  3. Cut the halloumi into slices, trim and slice the asparagus, then finely slice the courgettes lengthways. Toss in the olive oil, then season.
  4. Heat a griddle pan over a high heat, then add the asparagus, courgettes and halloumi. Cook until nicely charred, remove and set aside.
  5. Finely slice the shallots into rings, halve the tomatoes, then layer up on a platter with the asparagus, courgettes, halloumi, broad beans and capers.
  6. Chop and scatter over the fresh herbs and finish with a drizzling of the dressing.

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