From Vegetarian Bible, Margaret Barca,
Penguin Books, 2008.
Before I
began the main part of this meal I made a salsa verde. I took half a cup of
chopped parsley and the same amount of chopped basil. I put these in a blender
and gave them a churn with a peeled garlic clove. I placed the contents in a
bowl and added some capers, zest and juice of half a lime and salt and pepper.
I now beat in olive oil until I had a consistency that felt right. It now was
put aside until the rest of the meal was made.
I took a
bunch of asparagus (they seem to be getting smaller and smaller bunches now at the
shops) and brushed them with olive oil. They then went onto the grill for a few
minutes, turning them often, until cooked.
When the
asparagus was close to ready I placed the haloumi slices in an oiled pan and
cooked them on each side until just browned, any longer and they would have
become a little too firm.
The
asparagus was served with the haloumi and the salsa verde. This made a very
enjoyable light meal, especially when served with a bowl of soup as we had it.
Another successful dish from Vegetarian
Bible.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔✔
