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Asparagus, New Potatoes and Halloumi

Roasting is a surprisingly nifty cooking method for asparagus, quickly rendering this delicious vegetable tender and slightly caramelised. Mingled with earthy little new potatoes, salty halloumi cheese and a generous squeeze of lemon, it makes a fantastic early summer supper.


  • 600 - 700g new potatoes, scrubbed or scraped

  • 4 - 5 garlic cloves (unpeeled), bashed

  • 3 tablespoons olive oil

  • About 400g asparagus

  • 225g halloumi

  • A spritz of lemon juice

  • Sea salt and freshly ground black pepper

  • 1 - 2 tablespoons roughly chopped flat-leaf parsley to finish (optional)


  • 1.

    Preheat the oven to 190°C/Gas 5. Cut the potatoes into similarsized, small chunks. Put them in a large roasting tray with the garlic, add the olive oil and some salt and pepper and toss well. Roast for 30 minutes.

  • 2.

    Meanwhile, snap the woody ends from the asparagus and cut the spears into 3–4cm lengths. Cut the halloumi into 2cm cubes.

  • 3.

    Take the potatoes from the oven, add the asparagus and halloumi and toss to combine. You don’t want the tray to be too crowded – everything should be in a single layer. Return the tray to the oven for 15 minutes until the asparagus is tender and the cheese is starting to caramelise. Discard the garlic.

  • 4.

    Add a generous spritz of lemon juice and toss everything again, then transfer to a serving dish. Scatter with parsley, if using, and some more black pepper. Serve straight away - with wedges of sourdough bread, if you really want to make a meal of it.


This recipe is from Hugh’s Three Good Things, RRP $49.99, published by Bloomsbury.

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