Asparagus, New Potatoes, Halloumi (2-4)

This is a great recipe for April when the first of the English Asparagus and new potatoes are in the shops. Its from ” Three Good Things” by Hugh Fearnley- Whittingstall.

Asparagus, New Potatoes, Halloumi (2-4)
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Asparagus, New Potatoes, Halloumi (2-4)
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 190 C, Gas 5. Cut the potatoes into similar sized small chunks. Put them in a large roasting tray with the garlic. Add the olive oil and some salt and pepper and toss well. Pop into the oven and roast for 30 minutes.
  2. Meanwhile snap the woody ends from the asparagus and cut the spears into 3-4 cm lengths. Cut the halloumi into 2 cm cubes.
  3. After 30 mins take the potatoes from the oven, add the halloumi and the asparagus and toss to combine- everything should be in a single layer. Return the tray to the oven for 15 minutes until the asparagus is tender and the cheese is starting to caramalise.
  4. Add a generous squeeze of lemon juice and toss everything again. Scatter with parsley if using, and some more black pepper. Serve immediately.
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