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Sizzling Halloumi with Roasted Asparagus and Tomatoes
11
Nov
Recipe and photo via Cara’s Cravings
8oz grape tomatoes
1 lb asparagus
1 tablespoon olive oil
juice from 1 lemon
1 tablespoon olive oil
2 tablespoons capers
freshly ground black pepper
1 tablespoon finely chopped parsley
1 package Haloumi cheese, 8.8oz
Preheat oven to 350F. Trim the asparagus by snapping off the tough, woody ends. Place the asparagus and tomatoes on a baking sheet. Drizzle with 1 tablespoon olive oil, and season with freshly ground salt & pepper. Toss to coat.
Roast for about 15 minutes, turning halfway through.
Meanwhile, whisk together lemon juice, remaining 1 tablespoon olive oil, capers, pepper and parsley.
Heat a griddle over medium heat and spray with nonstick cooking spray. Cook the Haloumi slices for several minutes on each side, until lightly browned. Transfer to a baking sheet and keep warm in the oven if necessary.
Arrange the asparagus and tomatoes on four plates, and top each with two slices of the seared Haloumi. Drizzle with the lemon-caper vinaigrette and serve immediately.
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