This is a great recipe for April when the first of the English Asparagus and new potatoes are in the shops. Its from ” Three Good Things” by Hugh Fearnley- Whittingstall.
Ingredients
- 600-700 g new potatoes scrubbed or scraped
- 4-5 plump garlic cloves unpeeled but bashed
- 3 tbsps olive oil
- 400 g asparagus
- 225 g halloumi
- a squeeze lemon juice
- sea salt and freshly ground black pepper
- 1-2 tbsps roughly chopped flat leaf parsley to finish optional
Servings:
Instructions
- Preheat the oven to 190 C, Gas 5. Cut the potatoes into similar sized small chunks. Put them in a large roasting tray with the garlic. Add the olive oil and some salt and pepper and toss well. Pop into the oven and roast for 30 minutes.
- Meanwhile snap the woody ends from the asparagus and cut the spears into 3-4 cm lengths. Cut the halloumi into 2 cm cubes.
- After 30 mins take the potatoes from the oven, add the halloumi and the asparagus and toss to combine- everything should be in a single layer. Return the tray to the oven for 15 minutes until the asparagus is tender and the cheese is starting to caramalise.
- Add a generous squeeze of lemon juice and toss everything again. Scatter with parsley if using, and some more black pepper. Serve immediately.
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