Roasted Asparagus with Halloumi and Tomato
Ingredients
- —200 g green asparagus
- —150 g halloumi
- —120 g cherry tomatoes
- —10 g fresh basil
- —1 tbsp lemon juice
- —1 tbsp vinegar
- —pinch of salt
- —pinch of black pepper
Instructions
Preheat the oven to 200 °C
Trim the woody ends off the asparagus
Place the asparagus on a baking sheet and roast for 12–15 minutes until tender and lightly colored
Halve the cherry tomatoes
Heat a dry pan and fry the halloumi slices until golden brown on both sides
Remove the halloumi from the pan and let it rest briefly
Toss the roasted asparagus with the tomatoes
Tear the basil leaves roughly
Arrange the halloumi over the salad
Mix lemon juice with vinegar, salt, and pepper to make a fresh dressing
Drizzle the dressing over the salad and finish with basil
A warm, hearty salad where roasted asparagus and golden-fried halloumi meet fresh tomato and soft herbs.
Serving Tip
Serve this salad lukewarm so the halloumi stays nice and soft, allowing the flavors to develop optimally.
Storage Tip
Store covered in the refrigerator for up to 1 day, reheat the halloumi briefly before serving.