Having gone through some recent building works (18 months worth!) from which appeared a shiny new kitchen, I became a master at creating quick and simple recipes, often using only one pan or baking tray. I actually purchased an inexpensive mini oven, which also had two rings on top, which helped me cover most bases during the renovations. With this experience up my sleeve, I recently created a couple of seasonal recipes for Safestore on a new series called Dinner Renovations, perfect for anyone in need of inspiration when their kitchen facilities are rather limited. You can see just how easy they are in this video I’ve put together with Michelle Becker at Pink Soul Pictures.
The asparagus season is over now in the UK, but you may find some locally to where you are. You could always use up a glut of courgettes in their place if you like to keep things seasonal.
There’s a bonus roasted rhubarb posset at the end of the video too, which makes for a quick and easy sweet treat to end your meal. Just because you’ve got the builders in doesn’t mean you have to resort to back-to-back takeaways or beans on toast!
Warm New Potato, Asparagus and Halloumi Salad
- 500g Jersey Royal new potatoes
- 500g (2 bunches) fresh asparagus
- 1 lemon
- 250g halloumi cheese
- 1 red onion, peeled
- 3 tbsp olive oil
- 60g rocket leaves, rinsed, drained
- 10g fresh herbs, e.g. dill, mint
- Sea salt and black pepper
Preheat the oven to 180C.
Chop the new potatoes in half. Spread the potatoes out evenly on a large baking tray. Drizzle with olive oil, season with salt and pepper and grate over the zest of one lemon. Roast for 15 minutes in the oven.
In the meantime, snap the woody ends away from the asparagus spears, then chop into 1 inch pieces. Drain any liquid from the halloumi cheese and chop into cubes. Chop the onion into 8 pieces.
Remove the potatoes from the oven. Add the asparagus, halloumi and onion to the tray. Mix together with the potatoes. Bake for a further 15 minutes.
Take the tray out of the oven. Arrange the rocket leaves onto a large platter. Scatter the roasted potatoes, asparagus and halloumi. Scatter over some fresh herbs and serve immediately.
You can also scatter over some shredded rotisserie chicken for a non-vegetarian version
Related Seasonal Posts:
What to cook when you’ve got the builders in – Katie at Feeding Boys
Kavey’s Rhubarb and Lemon Posset – just 3 ingredients, even simpler than mine!
Disclosure: Recipes and video commissioned by Safestore. I was not compensated for this post, nor required to write it.