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VEGETARIAN

If you’re reading this recipe and thinking “I haven’t got any pine nuts or halloumi cheese”, turn to the Asparagus Risotto recipe on page 24 instead and relax. If you haven’t got any asparagus either, phone for a pizza.

SERVES 4 AS A STARTER

1 bunch of asparagus

2 tbsp olive oil

1/3 mug pine nuts

1 pack of halloumi cheese

The dressing:

Juice of 11/2 lemons (use the remaining 1/2 for garnish)

1/2 cup olive oil

2 tbsp of chopped flat-leaf parsley

Salt and freshly ground black pepper

Pop the oven on 130°C/250°F/gas 1 and bung some plates in to warm.

First, whisk up the lemon, olive oil and parsley to make the dressing. Season with lots of black pepper and a little salt to taste.

Snap the woody ends off the asparagus (see the Asparagus Eggs Benedict recipe on page 22) and blanch them in boiling water for about 2 minutes. Drain and refresh in cold water. Then pat the asparagus dry and drizzle with a little olive oil to coat. Now cook for a few minutes on each side in a hot griddle pan, remove from the pan and keep warm.

While the asparagus is cooking, toast the pine nuts by tossing them about in a dry pan over a medium heat for about 2 minutes until golden brown. Watch them carefully to make sure they don’t burn, and when they’re ready, remove from the heat and put aside for the finished dish.

Now slice the halloumi into eight, brush with a little olive oil and cook in the griddle pan for a few minutes on each side until the slices have good dark char marks.

Make a loose stack of asparagus on each plate, top this with the halloumi and pine nuts and drizzle over the dressing.