This is one of those serendipitous combinations of things you find in the fridge, that come together so well, the result is worth recording and the ingredients bought specially next time.
A warm salad, perfect for a less than perfect summer's day served with fresh, crusty bread or new potatoes and a glass of rose wine.
½ large onion, diced
2 tsp cumin seed
1 -2 dried chillis, chopped
1 block Halloumi, cubed
½ cauliflower, in florets,
1 red pepper, diced,
10 - 12 spears of asparagus, chop off tips and reserve
3 fresh tomatoes, chopped
Juice of one lime
Heat oil gently in a casserole or large frying pan, add the onion and fry until translucent.
Add the chilli and cumin.
Cook for 5 minutes.
Add the Halloumi, and cook, without stirring until it is browned on one side.
Add the cauliflower, pepper, tomatoes and asparagus stems.
Cover and cook for 15 minutes.
Remove the lid and add the reserved tips. Cook for another 5 minutes.
Let it cool to room temperature before adding a generous squeeze of lime juice and a sprinkle of sea salt.
© Netherton Foundry Shropshire 2015
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