Roasted Asparagus, Halloumi and Potatoes

It’s finally the UK asparagus season again, hooray! I love asparagus, and particularly like it roasted. This recipe is an adaptation of one in Three Good Things by the Whipping Tool.

For 2 portions you need
1 bunch asparagus
2-3 potatoes, cut into bite sized chunks
4 garlic cloves, left whole and unpeeled
1 pack haloumi, cut into large chunks
2 large handfuls of sprouting broccoli
Juice 1 lemon
1 thai chilli, sliced
olive oil
Salt and pepper

Begin by tossing the cubed potato in oil with salt and pepper. Bash the whole garlic cloves and place with the potatoes on a roasting tin. Place in a hot oven and roast for 30 mins until the potatoes start to brown.

Snap the asparagus off at their woody bases and cut into inch long sections. Trim the broccoli and cut into similar size lengths to the asparagus.

Once the potatoes have had their 30 mins and are browning, add the veggies and cheese to the tray and roast for a further 10-15 mins until the cheese is browned and the veggies are cooked.

Toss in a bowl with the chilli and lemon juice and then scoff like no tomorrow. It’s very good cold the next day too, assuming there is any left!

Quinoa with Steamed Vegetables and Peanut Sauce (v)

I was craving satay sauce today and also had a selection of pathetic looking vegetables to use up in the fridge. The quinoa is quick to cook and makes a nice change from rice or noodles.

For 2 people you need:
Quinoa
1/2 cup quinoa
1 cup boiling water
1/4 tsp vegan stock powder

Peanut Sauce
1/4 jar smooth peanut butter
1 small can coconut cream
2 cloves garlic, crushed
1 chilli, finely chopped
1/2 tsp dried chilli flakes
2 tbsp soya sauce
1 tbsp mirin
2 tbsp medium sherry
2 tsp chinese vinegar

Vegetables of your choice to steam (I had asparagus, sugar snap peas and chinese leaf which I left raw)

Place the quinoa, stock powder and water in a lidded pan. Bring to the boil, simmer for 5-10 mins and then turn off the heat and leave to steam for a further 5-10 mins.

Place all the sauce ingredients in a pan and heat, mixing well. Do not allow it to boil or the fat will separate, bleck.

Steam the vegetables. Serve and enjoy.

Baked Polenta with Griddled Summer Vegetables (v)

A lovely light lunch dish (omit the parmesan for a vegan version). This is from @deliciousmag August edition.

For 4 portions you need:
800ml vegetable stock
200g quick cook polenta
100g finely grated parmesan (use dark stock instead if making it vegan)
100g asparagus tips
1 large courgette, peeled in to ribbons
150g cherry tomatoes
2 tbsp olive oil
2 cloves garlic, crushed
120g roasted red peppers (either do your own or use a jar), sliced
Squeeze of lemon juice
Large handful of rocket leaves

Bring the stock to the boil in a large pan and then slowly add the polenta, whisking all the time till it thickens. Season well and add the parmesan. Pour into a lined baking tin (e.g. swiss roll tin) and leave to set for 5 mins then bake at 180 degrees for about 20 mins.

Meanwhile griddle the veggies on batches. Mix with the lemon juice and season well.

Serve the polenta dressed with rocket and the griddled veggies on the top. Sophistocated but easy ☺

Asparagus with Poached Egg

Spring is finally sprung! The first of the new season British asparagus was delivered in our riverford veg box today and never having been someone to resist temptation it was scoffed in this simple recipe as a starter. My only complaint was that there wasn’t enough!!

For 2 people as a starter you need:
1 bunch asparagus
2 eggs
bread and butter
salt and pepper

Snap the asparagus and wash. Lay in a steamer and steam for 2-3 mins till tender. Meanwhile poach 2 eggs (you do know how to do that don’t you??!). Lay the asparagus on a plate, top with the egg and season. Serve with buttered toast on the side. Glorious!