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Halloumi and Asparagus Gratin

Tasty, vegetable-rich gratin with a halloumi and breadcrumb topping.

Serves 4 Total Time 20 mins

Ingredients 

Get the ingredients here.

  • 2 tbsp olive oil, plus an extra 2 tbsp each for the sauce and breadcrumbs
  • 500g asparagus, woody ends removed
  • 225g halloumi, cut into 12 slices
  • 2 cloves garlic, finely chopped
  • 400g cherry tomatoes, halved
  • 200ml chicken or vegetable stock
  • 25g fresh basil, leaves shredded
  • 185g mixed olives
  • 3 slices BFree Brown Seeded Loaf

Instructions

  1. Preheat oven to 220°C/200°C fan/Gas 7. Add the oil and garlic to a sauté pan, and cook on a low heat for 2 mins. 
  2. Add the tomatoes and turn the heat up to medium, stir and cook for 2 mins. Pour in the stock and cook for 3 mins.
  3. Meanwhile, pulse the bread in a food processor to make the breadcrumbs. Toss with oil and season, then spoon onto a non-stick baking tray and place in the oven for 5 mins to brown.
  4. Add the basil and olives to the tomatoes and set aside.
  5. Toss the asparagus and halloumi in oil. Cook the asparagus in a hot griddle pan for 3 mins, turning until lightly charred. Remove, and place on a warm serving plate. Griddle the halloumi for 1 1/2 mins each side.
  6. Spoon the tomato sauce over the asparagus, top with the halloumi and finish with a scattering of breadcrumbs.

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