This super easy recipe was inspired by my lack of having a griddle pan in my new kitchen. My griddle pan was probably one of my most used kitchen pans back in Glasgow and very little can replace it… but an oven can do the job, somewhat… until I get a proper griddle pan in Gibraltar. Therefore we have a new recipe born out of the lack of my favourite kitchen utensil! This is perfect for a light dinner or lunch. You can also turn this into a brunch by topping some lightly toasted sourdough with the asparagus and the halloumi, and adding a poached egg.

More with halloumi: Mashed avocado with grilled halloumi & poached egg on toast | Lentil, squash, halloumi and bacon salad | Watermelon, Tomato and Halloumi salad

Roasted halloumi & asparagus

Serves 2 | Prep 10 mins | Cook 10 mins
Easy | Vegetarian | Gluten-Free

You’ll need

  • 250g asparagus;
  • 200g halloumi;
  • 1 lemon;
  • Smoked sea salt flakes, to taste (or normal sea salt flakes if you don’t have any smoked salt handy);
  • 1 tsp smoked paprika;
  • 1 tsp cumin seeds;
  • 3 tbsp extra virgin olive oil;
  • 1/2 red chilli;
  • 1 garlic clove;
  • salad leaves, to serve.

Heat the oven to 200C/180C (fan). While the oven is heating, prepare the asparagus and the halloumi. Trim the asparagus of the woody ends and slice the halloumi into medium thick slices, then place both in an oven tray large enough to hold them in a single line. Halve the lemon and add to the tray cut side up. Sprinkle the asparagus with the smoked sea salt, and the halloumi with the smoked paprika and the cumin seeds. Drizzle about 1 tbsp of olive oil over both and place in the oven for 10 minutes. The halloumi should be a little melty and the asparagus cooked through but still crispy.

Meanwhile prepare the dressing. Finely slice the red chilli and finely chop the garlic clove. Add both to a small bowl and combine with 2 tbsp of the olive oil. Once the dish is cooked through, add the juice of one of the lemon halves to the dressing, season to taste and mix well. Juice the other halve over the halloumi. To serve, place the asparagus and halloumi on a platter and spoon over the dressing. Serve with green salad on the side.