Recipe: Warm New Potato, Asparagus and Halloumi Salad
A simple, seasonal sheet pan supper with new potatoes, asparagus and halloumi cheese.
500g/2 1/2 cups Jersey Royal new potatoes
500g (2 bunches) fresh asparagus
250g/2 cups halloumi cheese, cubed
1 red onion, peeled
3 tbsp olive oil
60g/one cup rocket leaves, rinsed, drained
10g/2 tbsp fresh herbs, e.g. dill, mint
Sea salt and black pepper
Preheat the oven to 180C/350F
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. Chop the onion into 8 pieces.
Remove the potatoes from the oven. Add the asparagus, cubed 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
Amount Per Serving
% Daily Value
Total Fat61.6 g
Saturated Fat30.9 g
Total Carbohydrates57.5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Ren Behan - Author Wild Honey and Rye at https://www.renbehan.com/2017/07/warm-new-potato-asparagus-halloumi-salad.html