Fried Halloumi, Asparagus, Zucchini, and Roasted Cherry Tomatoes with Basil Oil
 
 
A spring salad of fried halloumi, asparagus, zucchini, and roasted cherry tomatoes with basil oil.
Yield: 4 servings
Ingredients
For the vegetables
  • 12 oz cherry tomatoes, halved
  • 4 tbsp olive oil, divided
  • 8 oz halloumi, cut into 4 slices
  • 1 lb asparagus, trimmed and cut into 1-inch pieces
  • 2 zucchini, cut into half moons
  • salt and black pepper, to taste
For the basil oil
  • 5 tbsp olive oil
  • 1 garlic clove
  • 1 oz basil
  • salt and black pepper, to taste
Instructions
  1. Heat oven to 350F. Toss the tomatoes with 2 tbsp olive oil. Season with salt and black pepper. Spread on a parchment-lined baking sheet. Roast for 30-40 minutes. Remove and allow to cool.
  2. Meanwhile, heat the remaining 2 tbsp olive oil in a large non-stick skillet. Fry the halloumi for 3 minutes on each side or until golden. Remove from the skillet to a towel-lined plate.
  3. Reheat the pan over medium-high heat and add in the zucchini and asparagus. Saute until the zucchini slightly browned, about 7-8 minutes. Season to taste with salt and black pepper. Set aside.
  4. To make the basil oil, combine all of the ingredients in a blender until smooth.
  5. Toss the vegetables with the basil oil and divide among 4 plates. Top each with a slice of halloumi. Serve warm or at room temperature.
Notes
Recipe from Ottolenghi: The Cookbook
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/05/halloumi-asparagus-zucchini-and-tomato-with-basil-oil.html