So we couldn’t resist sharing another recipe from one of our favourite chefs who always champions vegetables, Yotam Ottelenghi. This is a perfect side dish or we often eat it as a light lunch on a sunny day.

SERVING SIZE: 4 people


150g cherry tomatoes, halved
10 asparagus spears
1 large courgettes
150g halloumi, sliced about 2cm thick
course sea salt and black pepper
olive oil

Basil Dressing
50ml olive oil
1 garlic clove
25 basil leaves
a pinch of salt
1/4 tsp black pepper



  1. Preheat oven to 170C/Gas Mark 3. Mix the tomatoes with some olive oil, season with salt and pepper. Spread them out on baking tray lined with baking parchment, skin side down. Roast in oven for about 30 minutes or until semi-dried. Remove from oven, leave to cool.

  2. Trim asparagus, blanch in boiling water for about 2 minutes. Drain and set aside. Slice courgettes thinly lengthwise, toss both veggies in olive oil, salt and pepper. Heat griddle pan on high heat, grill the vegetables and get nice char marks on all sides. Remove, leave to cool.

  3. Grill halloumi cheese on griddle pan for about a minute on each side.

  4. Make the basil dressing but blitzing all the ingredients together. Any extra dressing can be kept in the fridge for other salads. (I used the while lot!)

  5. Assemble the vegetables in layers, drizzle with as much basil oil as you like.

What dishes should I try this with?

We love serving this with a number of our dishes. It works well with the smokey cauliflower dahl, chicken & chorizo or the shredded beef chilli. Or as I mentioned before it’s a perfect lunchtime snack.