Ottolenghi’s Chargrilled asparagus, courgette and manouri


This is a really tasty recipe – I usually use haloumi as its easier to get.


Serves 4-6

350g cherry tomatoes

140ml olive oil

24 asparagus spears

2 courgettes

200g manouri or haloumi – sliced

25g rocket

salt & pepper

Basil oil – 75ml olive oil, 1 garlic clove, 25g basil leaves, salt and pepper

Method: roast tomatoes at 170/gas mark 3 until semi-dried.  trim asparagus and blanch for 4 mins, then refresh in cold water. toss in some oil.  slice courgettes thinly lengthwise, mix with oil and salt and pepper. Grill courgettes and asparagus in a grill pans for 1 minute.  Remove and place in a serving dish.  Fry the cheese until golden.  Add to the serving dish.  To make the basil oil, blitz all the ingredients in a blender until smooth. add tomatoes and rocket to the dish – toss together and drizzle with as much basil oil as you like.  I usually serve it with fresh bread and extra salad.



Leave a Reply