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.