Today was a really busy day. On top on writing a lot lately, I also played Wedding Photographer for the night on Saturday. I took a hefty amount of images [873 to be exact]. So, as you can imagine, I’ve been spending a lot of time in front of my Macbook, whittling the images down from 873, to 101.
With that being said, the last thing I wanted to do when it came to lunchtime today was spend a long time preparing lunch when all I wanted to do was continue working; but, a girl’s gotta eat, right? So, I decided to cook something that wouldn’t take up too much time, but still tantalized my tastebuds. Although it may not appear exciting or adventurous, it definitely was delicious!
Halloumi cheese, with roasted, ripened, on the vine, cherry tomatoes, and asparagus.
1. First thing’s first: start out by washing the Asparagus and Tomatoes.
2. Scatter Asparagus [amount depending on how many mouths your feeding etc.] on a baking tray in a pre-heated 180º C [Metric Fan Assisted] // 350º F [American Standard] oven.
3. Next, place the cherry tomatoes next onto the same tray. If you can, try to make sure that you use tomatoes on the vine; the longer they’re attached to the vine, the more flavorsome they are… they are seriously delish!
4. Sprinkle the Asparagus and the tomatoes with a dash of olive oil.
5. Place in pre-heated oven.
Now onto the Halloumi!
6. Place the Halloumi cheese onto a chopping board, and slice with a sharp knife. I prefer to cut mine in thin strips rather than chunky pieces, but this is entirely up to you. Once again, the quantity really depends on how hungry you are, or how many mouths your feeding.
7. On a Medium-Low heat, pour approx 2 tablespoons of olive oil into a frying pan. You only have to lightly fry the Halloumi – so make sure you don’t add too much oil – you don’t want the cheese swimming in it… more like a light paddle.
8. Once the pan is heated, carefully add the Halloumi to the oil-coated pan.
9. Once the first side of your Halloumi pieces are golden in color, flip them over until the second side is the same golden-brown. [Usually 1 1/2 approx each side]. When complete, take off the heat, and plate-up.
10. Your Asparagus and Cherry Tomatoes should have been roasting in the oven for around 9 minutes, and should be ready to serve. [I used thinner, smaller Asparagus spears here – larger spears may take a few extra minutes roasting time].
11. And below is the finished product! Although it’s not the work of Ina Garten, that’s not really what I was going for with this lunch. It was all about making something tasty, fresh, filling, and all in the quickest time possible. And, I’ve got to say… it tasted delicious!
Not bad for 10 minutes in the kitchen, right?
I hope you guys try this quick, and easy lunch idea! If so, let me know what you think below in the comments.
Have a wonderful day!