Friday, 5 July 2013

Mediterranean Roasted Halloumi with Basil Dressing

This is a lovely and low fat dinner. It was really flavourful, with the roasted tomatoes and asparagus bringing out the flavour of the vegetables and the pesto was a perfect accompaniment.

Mediterranean Roasted Halloumi with Basil Dressing
(adapted from a Waitrose Recipe Card)
(Serves 4)

500g new potatoes, halved lengthways
200g asparagus, chopped in half
125g cherry tomatoes, halved
½ x 250g pack halloumi, thickly sliced
4 tbsp pesto
basil leaves for garnish

Preheat the oven to 200ºC. Cook the potatoes in pan of boiling water for 5 minutes or until just tender. Drain, then tip into a large, shallow roasting tin. Roast for 20 minutes.
Turn up the heat to 220ºC. Add the halved tomatoes, asparagus and sliced halloumi to the tray and roast for a further 5–10 minutes or until the cheese is golden brown. Drizzle over the pesto and scatter over some ripped basil leaves and serve.

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