Name: Char-grilled asparagus, zucchini and haloumi salad
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Ingredients: 350 gram cherry tomatoes, halved; 150 millilitre olive oil; 1/2 tablespoon dried italian herbs; 2 clove garlic, finely chopped; 24 fresh asparagus spears; 2 large zucchinis, sliced; 200 gram haloumi, sliced; 2 tablespoon plain flour; 25 gram rocket; Basil oil dressing; 75 millilitre olive oil; 25 gram basil leaves; 1 clove garlic, crushed

Ingredients

350 gram cherry tomatoes, halved

150 millilitre olive oil

1/2 tablespoon dried italian herbs

2 clove garlic, finely chopped

24 fresh asparagus spears

2 large zucchinis, sliced

200 gram haloumi, sliced

2 tablespoon plain flour

25 gram rocket

Basil oil dressing

75 millilitre olive oil

25 gram basil leaves

1 clove garlic, crushed

Method

1.Preheat oven to 180°C. Line an oven tray with foil.

2.Toss tomatoes in a bowl with 1/4 cup olive oil. Spread on the tray, skin-side down.

3.Sprinkle tomatoes with herbs and chopped garlic. Season to taste. Bake for 50 minutes until semi-dried. Set aside to cool.

4.Trim asparagus. Blanch in boiling water for 3-4 minutes, drain and refresh in cold water. Drain again. Transfer to a bowl and toss with two tablespoons olive oil and season to taste.

5.Toss zucchini in a bowl with 1 tablespoon olive oil and season to taste.

6.Preheat a char-grill on high. Char-grill zucchini and asparagus for 1-2 minutes. turning. Allow to cool.

7.Brush remaining oil on char-grill. Lightly dust each haloumi in flour. Char-grill for 2-3 minutes each side, until golden.

8.To make dressing, place olive oil, basil and garlic in a blender and pulse until smooth. Season to taste.

9.Arrange rocket, vegetables and cheese in layers on a flat serving plate. Drizzle with basil oil before serving.

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Ingredients

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