A great mid-week meal, for the summer months, packed full of flavour.
I like to toss the lettuce leaves in a tablespoon of french dressing and then drizzle with some good quality aged balsamic vinegar or balsamic glaze. Finish with a few teaspoons of sweet chilli jam to taste.
Serves 2.
Ingredients
- 1 Romaine or Cos lettuce, chopped into small pieces
- 1 red pepper, sliced into large chunks
- 1 yellow pepper, sliced into large chunks
- 1 large red onion, sliced into large chunks
- 150g asparagus or tenderstem broccoli, trimmed
- 225g halloumi, sliced into 1cm thick slices
- 2tsp garlic or lemon oil
- Sesame oil (optional)
To serve
- Salad dressing
- Balsamic vinegar or glaze
- Sweet chilli jam
Method
- Preheat the oven to 190C/170 Fan/Gas 5.
- Arrange the peppers and onion and lay in a single layer on a baking tray.
- Drizzle with the oil and season with salt and pepper.
- Combine the ingredients together and bake for 30 minutes, until starting to blacken at the edges.
- When you have 10 minutes to go, cook the halloumi in a dry, non-stick pan over a medium heat for a few minutes each side, until golden brown.
- Heat a frying pan and add a little oil (I like to use sesame oil). Fry the asparagus for a few minutes until cooked.
- Remove from the heat and cut up into 1cm cubes.
- Split the lettuce between two serving bowls, toss with the dressing, and drizzle with balsamic.
- Divide the peppers and onion evenly between the bowls, then add the diced halloumi.
- Top with the asparagus and finish with a generous spoonful of sweet chilli jam.