As summer is nearing the end now I'm trying to hang on to any nice evenings left before I start hibernating. There is always something so nice about alfresco dining, it always reminds me of being on holiday.
I was in the mood for the delicious Chorizo Skewers I made a few weeks back but wanted to serve then with something other then chips this time. Whilst shifting through hundreds of potato based dishes I came across a rather mouth watering recipe from the River Cottage Cafe, Asparagus, new potatoes, halloumi.
Not only did it look great it’s also one of my favourite styles of cooking....everything in one pan and in the oven! It is super easy to cook and we washed it down with a cocktail which I had earlier on in the week at a tapas restaurant. It’s just white wine, lemonade + mint. I just mixed half and half with a handful of mint and lots of ice for a super refreshing drink!
Method
{via River Cottage Cafe}
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.
Roast for 30 minutes.
Chop 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 making sure everything 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.
Discard the garlic.
Add a generous spritz of lemon juice and toss everything again, then transfer to a serving dish.
Scatter with parsley, if using, and some more black pepper.