Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 12 cherry tomatoes on the vine
- 4 portobello mushrooms
- 5milliliter olive oil
- 2 zucchini
- 500grams asparagus
- 250grams haloumi cheese
- 1 pinch salt
- 1 pinch pepper
- 2tablespoons olive oil (dressing)
- 2tablespoons balsamic vinegar (dressing)
Nutrition per serving
1270kJ / 302Cal
1270 Kilojoules or 302 Calories
15% of daily energy intake*
Protein
18.3grams
Fat
16.4grams
Carbs
11.3grams
Sugars
9.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Put the tomatoes and mushrooms in a roasting tin, drizzle with about 2 tablespoons oil, season to taste with salt and pepper and cook in a preheated oven, 180°C for 10 minutes.
Step 2 of 4
Meanwhile, cut the zucchini into batons about 4 x 2 cm and put them in a large bowl with the trimmed asparagus. Drizzle with olive oil and a pinch of salt and pepper. Heat a griddle pan over a high heat and grill the asparagus and courgettes. Transfer the asparagus and courgettes to the oven with the other vegetables and cook for a further 6—8 minutes.
Step 3 of 4
Cut the haloumi into 5 mm slices. Heat 1 teaspoon olive oil in a large frying pan over a medium heat and cook the cheese slices until golden.
Step 4 of 4
Make the dressing by whisking the oil and vinegar. Stack the vegetables on serving plates, top with slices of cheese, spoon over the dressing and serve.
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