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
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
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.
Meanwhile, whisk all the dressing ingredients in a jug.
Arrange the cheese and the veg on warm plates. Drizzle with dressing and put a few pea shoots or salad leaves on top.
Top tip for making Griddled halloumi, courgette and asparagus
You can replace halloumi with crumbled feta, and caraway with fennel seeds.
