Here's a little something we ate last night with a cold glass of Italian prosecco. It was a little bit too early to cook dinner and too late for something heavier than a few tasty asparagus tossed in the pan, some salty cheese and beautiful fresh tomato.
This was quick and easy, and it was devoured by the little and big people. You could say it was our little weather celebration. Yesterday was hot here, but today I think that Autumn has really arrived. Time to get out the winter clothes and shoes I think!
Make this for friends. Give them each a fork, a serviette and a glass of wine and say,'Dig in!' You could call it a 'deconstructed' salad, although that is a fairly 'wanky' term. Alternatively, serve it with a bit of crusty bread for a light lunch or even dinner.
What you'll need
Serves four as a snack.
I bunch of asparagus, woody stems trimmed.
2 large, vine-ripened tomatoes, thickly sliced
1 x 200g packet haloumi cheese, sliced into fingers
Juice of one lemon
Salt and pepper
1 tsp olive oil to grease the pan
What to do
Place a pan over high heat. Add the olive oil. Add the asparagus to the pan and cook, turning frequently for about five minutes, or until the asparagus is starting the become soft and slightly browning. Remove from the pan.
Add the haloumi and cook for five minutes, turning once when it is brown on one side.
Arrange the tomato, asparagus and cheese on a plate, sprinkle with a little salt and freshly-ground pepper and squeeze over the lemon juice. Serve while the cheese and asparagus are still hot.
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