Asparagus, halloumi and new potatoes
Our family loves this recipe, taken from Hugh Fearnley-Whittingstall’s Three Good Things… book. Sometimes we might have it with a piece of grilled fish, fried sea bass or simply with a poached egg on top.
The salty halloumi works brilliantly with the slightly caramelised asparagus and the tender potatoes. Add as much lemon juice as you like at the end to give a nice perky lift to your taste buds.
A nice, easy supper dish.
600–700g new potatoes, scrubbed or scraped
4–5 garlic cloves, unpeeled, bashed
3 tbsp olive oil
Sea salt and freshly ground black pepper
1–2 tbsp roughly chopped flat-leaf parsley to finish (optional)
- Preheat the oven to 190C/gas 5. Cut the potatoes into small chunks. Put them in a large roasting tray with the garlic, add the olive oil and some salt and pepper and toss well. Roast for 30 minutes.
- Meanwhile, snap the woody ends from the asparagus and cut the spears into 3–4cm lengths. Cut the halloumi into 2cm cubes.
- Take the potatoes from the oven, add the asparagus and halloumi and toss to combine. You don’t want the tray to be too crowded – 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 caramelise.
- Hugh recommends discarding the garlic, but we don’t like to waste it, so mash it and mix it into the ingredients.
- Add a generous spritz of lemon juice and toss everything again.
- Scatter with parsley, if using, and some more black pepper.
- Serve straight away with aforementioned, fish, egg or just a piece of sourdough bread.