Warm New Potato, Asparagus and Halloumi Salad
The asparagus season runs from April to June here in the UK. You can also use courgettes in place of asparagus.
Recipe: Warm New Potato, Asparagus and Halloumi Salad
A simple, seasonal sheet pan supper with new potatoes, asparagus and halloumi cheese.
Ingredients
- 500 g/2 1/2 cups Jersey Royal new potatoes
- 500 g 2 bunches fresh asparagus
- 1 lemon
- 250 g/2 cups halloumi cheese cubed
- 1 red onion peeled
- 3 tbsp olive oil
- 60 g/one cup rocket leaves rinsed, drained
- 10 g/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
You May Also Like:
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Asparagus, Beetroot and Halloumi Salad
Linked recipes video: Dinner Renovations created by Michelle Becker at Pink Soul Pictures.
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Lovely recipe, Ren. M x