Chargrilled asparagus, courgettes and manouriPrint Recipe
350g cherry tomatoes, halved
140ml olive oil
24 asparagus spears
200g manouri cheese, (or halloumi) sliced 2cm thick
flaky sea salt and black pepper
75ml olive oil olive oil
1 garlic clove, chopped
25g basil leaves
a pinch of salt
¼ tsp black pepper
This salad is substantial enough to be a light meal in itself, or it works well served with some simply cooked salmon. Manouri is a greek, semi-soft, fresh cheese produced from the drained whey left over after making feta. it’s light, creamy and subtle but also keeps its shape when fried. it’s not as easy to get hold of as we’d wish, so if you can’t find any, use slices of halloumi as an alternative. another, slightly different, option, is to go for a light and creamy goat’s cheese such as Rosary: it doesn’t keep its shape when fried, though, so skip on this stage and just add it to the salad as it is.
With thanks to Helen goh for creating this, in her early days with the team.
(p 33, The Ottolenghi cookbook)