Halloumi & Asparagus with Rosemary, Thyme & Lemon
Oh, so easy! This recipe is perfect for the British asparagus season. Made using simple, quality ingredients and our Rosemary, Thyme & Lemon Bread Dipper, this veggie barbecue dish looks beautiful and tastes amazing!
Makes : as much as you need!
INGREDIENTS
Charlie & Ivy's Rosemary, Thyme & Lemon Bread Dipper
British asparagus spears
Block of Halloumi
Lemons, halved
Handful of whole hazelnuts
Thyme sprigs, for dressing
In preparation, firstly, snap your asparagus spears, and save the woody ends for popping into a risotto. Slice the halloumi, along with a lemon before setting aside. Crush the hazelnuts in a pestle and mortar, and then toast them lightly.
Drizzle the bread dipper over the asparagus spears and halloumi before popping to cook on the barbecue, and add the lemon slices to barbecue.
Plate up the halloumi, asparagus and lemon, and then sprinkle over the toasted hazelnuts and thyme sprigs.
Serve with a good beer!
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Trio of Dippers Gift Set£19.00 -
Mini Dipper Gift Set£12.95 -
Summer Feast Box£30.00
