It's Bank Holiday Monday and National BBQ week, so if you're dusting off the barbecue today, most of us know what we're doing when it comes to our sausages and burgers, but would you know what to do with your veggies?
Well, Dean is here to show us how to make a lovely griddled asparagus, halloumi, spring onion and baby potato salad that could be a side dish or a great vegetarian alternative!
And if the great British weather lets us down it's all easily cooked on a griddle indoors!
1 large bunch asparagus
250g new potatoes (Jersey royals)
Bunch spring onions trimmed
1 pack halloumi cheese sliced
Zest ½ lemon
½ red chilli deseeded and sliced
Small handful mint
Small handful parsley
Small handful basil
½ clove garlic
1 shallot, peeled
Juice ½ lemon
1 tsp Dijon mustard
30ml extra virgin olive oil
1, Trim the asparagus of the woody ends, place into a bowl and coat with a little oil. Cook on a pre heated griddle pan or BBQ for 4-5 minutes turning until cooked through but still retaining some bite. Then griddle the trimmed spring onions in the same fashion.
2. Slice and oil the halloumi and in the bbq or griddle cook for around 2 minutes per side.
3. Place the herbs, garlic, shallot, mustard into a mini blender along with a little oil, blitz until fine consistency then add lemon juice to taste. Finally add a little more olive oil if required and season with salt and pepper.
4. Cook the new potatoes in boiling salted water for 10-15 minutes, drain and slice lengthways then toss through the salsa verde along with the spring onions.
5. Pile the potatoes and spring onion onto a plate then serve with the griddled asparagus, halloumi scatter over the chilli and lemon zest then finally a drizzle of extra virgin olive oil.