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, such as this Potato, Asparagus and Halloumi Salad.
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.
Dinner Renovations
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!
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
- 500g/2 1/2 cups Jersey Royal new potatoes
- 500g (2 bunches) fresh asparagus
- 1 lemon
- 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
Instructions
- 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.
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.
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!
Sarah’s Rhubarb and Quark Crumble
Michelle’s Broad Beans with Bacon
Disclosure: Recipes and video commissioned by Safestore. I was not compensated for this post, nor required to write it.
Michelle says
Lovely recipe, Ren. M x