Anything and everything tastes better in Summer.
It’s like we fool ourselves in to thinking that every type of food group can be BBQ’d and grilled to within an inch of it’s life and you know what? That’s OK!
No matter how charred something tastes, in the Summer time it doesn’t even matter.
The sun is out and the sound of early evening birds echo around your garden.
The one thing that I do love in these golden months is asparagus, which are in season as we speak. That crisp and nutty flavour just illuminates my days for the better.
A little olive oil, rock salt and mustard vinaigrette and bobs your Uncle.
Keep it simple, keep it fresh and keep it seasonal.
The ultimate words of wisdom for Summer!
Grilled asparagus and halloumi with rock salt and rosemary
For three people I used:
2 bunches of asparagus
1 packet of halloumi
5 tablespoons of olive oil
1.5 tablespoons of rock salt
2.5 sprigs of rosemary
The juice of half a lemon
For the dressing:
1 tablespoon of olive oil
1/2 teaspoon of English mustard
1 teaspoon of white wine vinegar
Heat a griddle pan on a medium heat.
Toss the asparagus with 3 tablespoons of olive oil and a tablespoon of rock salt in a large bowl. Add in the rosemary leaves from two sprigs, mix again and griddle until slightly charred on all sides.
Slice the halloumi and cover with 2 tablespoons of olive oil , lemon juice and half a tablespoon of rock salt. Again, add in the leaves from half a rosemary sprig and mix.
Remove the asparagus and replace with the cheese, grilling until lines appear. Griddle on both sides.
Stack the cheese on top of the asparagus on the plates.
With a fork, mix the tablespoon of olive oil with the mustard and the vinegar and whisk with the fork until creamy.
Drizzle over the asparagus.
We served ours with soft poached eggs and fresh, thick cut ham from the butchers.
Take a bite and feel the warmth on your face. Feel the summery goodness in your belly and smile because we in England don’t get that much sun, so we must get it from somewhere else!