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asparagus_potato_salad

Recipe: Warm New Potato, Asparagus and Halloumi Salad

Prep

Cook

Total

Yield 2

A simple, seasonal sheet pan supper with new potatoes, asparagus and halloumi cheese. 

Ingredients

Instructions

  1. Preheat the oven to 180C/350F
  2. 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.
  3. In the meantime, snap the woody ends away from the asparagus spears, then chop into 1 inch pieces. Chop the onion into 8 pieces.
  4. 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.
  5. 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.

Notes

You can also scatter over some shredded rotisserie chicken for a non-vegetarian version

Courses Lunch

Cuisine British

Nutrition Facts

Serving Size 2

Amount Per Serving

Calories 931

% Daily Value

Total Fat 61.6 g

95%

Saturated Fat 30.9 g

155%

Sodium 475 mg

20%

Total Carbohydrates 57.5 g

19%

Protein 39.9 g

80%

* 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 http://www.renbehan.com/2017/07/warm-new-potato-asparagus-halloumi-salad.html