Griddled halloumi, courgette and asparagus recipe

The salty flavour of the halloumi is the perfect accompaniment to the greens in this spring veg dish. Asparagus, courgettes and pea shoots drizzled in a lemon, soy sauce and honey dressing makes a lovely light lunch for a warm day. Use our how to cook asparagus guide to cook your asparagus to perfection. 

Ingredients

• 200g (7oz) asparagus spears
• 6 baby courgettes, halved lengthways
• 2 tbsps olive oil
• 225g pack of halloumi cheese, sliced into 12
• 4 handfuls of pea shoots or baby salad leaves

For the dressing:

• 2 tbsps olive oil
• Juice of half a lemon
• Half a tsp each soy sauce and honey
• 2 teaspoons caraway seeds, toasted

Method

1. Coat the asparagus and courgette lightly in oil and cook in batches in a griddle pan until tender. Set aside on a warm plate. Coat the cheese slices in the remaining oil and griddle them.
2. Meanwhile, whisk all the dressing ingredients in a jug.
3. Arrange the cheese and the veg on warm plates. Drizzle with dressing and put a few pea shoots or salad leaves on top.