This is a really tasty recipe – I usually use haloumi as its easier to get.
350g cherry tomatoes
140ml olive oil
24 asparagus spears
200g manouri or haloumi – sliced
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.