Open in Cookpad AppSteps
- 1
Cook broad beans in boiling water for 4 minutes, until tender. Drain and cool in cold water
- 2
Slice halloumi, slice asparagus in to 1cm pieces at an angle, use speed peeler on courgette/zucchini. Toss all in evoo and season
- 3
Heat griddle pan on high. Add halloumi, asparagus, courgette/zucchini. Cook until charred then take off heat.
- 4
Finely slice shallots in to rings, halve the tomatoes, layer on plates with the griddled veg, broad beans and capers
- 5
Sprinkle over the fresh herbs and dress with evoo and a little lemon juice.
Cooksnaps
I'm vegetarian & allergic to eggs, but my wife eats meat. I prepare all meals, often converting meat recipes in to vegetarian ones. Many of my recipes show measurements for both meat and vegetarian versions, often for the same meal... simply cooking a common sauce in one pan then using seperate pans for meat and veg to combine with sauce when served
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https://cookpad.wasmer.app/us/recipes/6909302
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