Ana disappears off to Bikini-Blast run by Lara, Kendra's sister, at Richmond Park, and I use up a random bunch of asparagus and half a packet of prosciutto for dinner for a 'classic' pasta/egg dinner:
There's a third reason for cooking this particular dish - speed. Ana gets back at about nine so we need something quick and easy, and given I cook the asparagus and pasta in the same saucepan, everything comes together in less than 15 minutes. Bish, bash and indeed Boches.
sources
pasta with asparagus, pesto and poached egg - Delicious, May 2005, p110
Recipe
From out of the blue, we have another recipe request - from the fragrant Miss Angela Hazel White of Kangaroo/SeeSaw fame - for the mediterranean halloumi salad. Voila!
Mediterranean Halloumi Salad
Delicious, June 2010, p24
Serves 2
1/2 small red onion, finely sliced
6-8 medium vine tomatoes, sliced
100g roasted red and yellow peppers
15-20 caperberries (I've only got capers)
handful of black olives (I only had green in the cupboard)
Olive oil
Halloumi thickly sliced
handful of basil leaves
1. Place the onion in a small bowl and pour over enough freshly boiled water to cover. Leave for a minute, then drain and rinse in cold water. Lay the sliced tomatoes on a platter and scatter over the blanched onion, roasted peppers, caperberries and olives. Drizzle with olive oil and season well.
2. Thickly slice the halloumi. Heat a frying pan over a high heat, and cook the cheese in batches for a minute on each side until golden. Add to the platter, drizzle over the rest of the olive oil and scatter with basil.
Ana reckons it could be worth combining this recipe with Nigella's halloumi bites. She might be right.
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