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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

Ren Behan
A simple, seasonal sheet pan supper with new potatoes, asparagus and halloumi cheese. 
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch
Cuisine British
Servings 2
Calories 931 kcal


  • 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


  • 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

You May Also Like:

Asparagus, Smoked Salmon and Cream Cheese Pasta

Asparagus, Beetroot and Halloumi Salad

Asparagus and Mozarella Salad

Linked recipes video: Dinner Renovations created by Michelle Becker at Pink Soul Pictures.

Disclosure: Recipes and video commissioned by Safestore. #ad

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  1. I used to be suggested this website by my cousin. I am
    not certain whether this put up is written through him as no one
    else know such specified about my problem.
    You’re wonderful! Thanks!

  2. 5 stars
    Lovely recipe, Ren. M x

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