Friday, 4 March 2011

Marinated Halloumi with Asparagus and Tomatoes

This is a very simple and tasty meal that can be made into a feast both for the palate and the eyes, as the simple flavours combine into a mouth-watering experience and the colours complement each other, creating a vibrant plate of food.
Serves 2

2 ½ tablespoons rapeseed oil (or other mild flavoured oil)
⅛ teaspoon smoked paprika powder
¼ teaspoon dried oregano
¼ teaspoon dried thyme
1 clove garlic
½ teaspoon lime juice

250g halloumi (1 packet)

1 small red onion
1 teaspoon olive oil
125g cherry tomatoes
a pinch of salt
1 teaspoon dried mixed herbs
1 teaspoon lime juice
1 teaspoon lime zest

125g asparagus

Mix the rapeseed oil, paprika powder, herbs, garlic and lime juice well. It’s easier to get a good mix if you make it in a jar (with a lid) and shake well. No salt is needed, as the cheese itself is quite salty. Pour the mixture over the halloumi and set to one side for about 30 minutes.

Gently heat the olive oil in a pan. Finely chop the red onion and add to the oil. Gently sauté for about 5 minutes until soft, then slice the tomatoes in halves and add these to the onions. Stir, and add the salt, herbs, lime juice and zest. Leave to simmer gently until soft, stir occasionally to prevent it from sticking and getting burnt.

Place the asparagus in a pan, add water and bring to the boil. Boil for 5 minutes or until they are soft.  Only add enough water to just cover the asparagus, and be careful not to overcook them. The less water you cook them in the quicker they cook, and the more nutrients are kept.

While the asparagus cook, fry the halloumi in a frying pan with the marinade. They will take about 5 minutes; make sure you turn them half way through to cook evenly on both sides.

Once all the components are ready, dish up and serve. You can add a splash of balsamic vinegar syrup for effect on the plate.

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