Halloumi and Asparagus Gratin
By OcadoLife
Published on 18 April 2022
Gratin is usually no-go when you're
avoiding gluten, but not with this special topping. Looking for more halloumi recipes? Look no further.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 500 g of asparagus, woody ends removed
- 400 g of cherry tomatoes, halved
- 200 ml of chicken or vegetable stock
- 25 g of fresh basil, leaves shredded
- 2 tbsp of olive oil, plus an extra 2 tbsp for the sauce and 2 tbsp for the crumb
- 3 slices of bfree brown seeded loaf
- 185 g of mixed olives
- 225 g of halloumi, cut into 12 slices
- 2 cloves of garlic, finely chopped
Method
Step 1
Preheat oven to 220°C/200°C fan/gas 7. In a sauté pan add the oil and garlic, cook for 2 mins on low.Step 2
Add the tomatoes and turn the heat up to medium, stir and cook for 2 mins. Pour in the stock and cook for 3 mins.Step 3
Meanwhile, pulse the bread in a food processor to make the breadcrumbs. Toss with oil and season, then spoon onto a non-stick baking tray and place in the oven for 5 mins to brown, then remove and set aside.Step 4
Add the basil and olives to the tomatoes and set aside.Step 5
Toss the asparagus and halloumi in the oil and in a hot griddle pan, cook the asparagus for 3 mins, turning, until lightly charred. Remove to warm serving plates. Griddle the halloumi for 1½mins each side.Step 6
Spoon the tomato sauce over the asparagus, top with the halloumi and finish with a scattering of crumb.