Recipe Details
Title Asparagus halloumi new potatoes
Author Hugh Fearnley-Whittingstall
Portions 4
Created 16th February 2015 09:47 am
Weight (Per Portion)

One portion of this dish weighs approximately 356.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Potato, new700 Gram
Garlic5 Clove
Oil, olive3 Tablespoon
Asparagus400 Gram
Cheese, Halloumi225 Gram
Lemon, juice10 Millilitre
Salt, sea1 Pinch
Pepper, black1 Pinch
Parsley, raw2 Tablespoon
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 437
Protein 38.02%
Other Carbohydrate 15.88%
Sugar 6.46%
Fat Saturated 9.21%
Fat Unsaturated 19.82%
Fiber 15.36%
Sodium 1.15%
Salt 1.36%
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Recipe Method
1. Preheat the oven to 190C/Gas mark 5. Cut the potatoes into small chunks. Put them in a large roasting try with the garlic, add the olive oil and some salt and pepper and toss well. 2. Roast for 30 minutes. 3. Meanwhile, snap the woody ends from the asparagus and cut the spears into 3-4cm lengths. Cuthe the halloumi into 2cm cubes. 4. Take the potastoes 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. Discard the garlic. 5. Add a generous amout of lemon juice and toss everything again, then transfer to a serving dish. Scatter with parsley, if using and some more black pepper. Serve straight away with wedges of soudough bread.