https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Chargrilled_asparagus%2C_courgettes_and_manouriChargrilled asparagus, courgettes and manouri - Revision history2026-04-05T18:03:22ZRevision history for this page on the wikiMediaWiki 1.45.1https://bradnor.ddns.net/bradnorwiki/index.php?title=Chargrilled_asparagus,_courgettes_and_manouri&diff=4962&oldid=prevCh at 10:28, 24 May 20232023-05-24T10:28:07Z<p></p>
<p><b>New page</b></p><div>[[Recipes from cookery books|&lArr; Recipes from cookery books]]<br />
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[[File:IMG_3249.jpeg|400px|left]]Manouri is a greek semi-soft cheese that I've only seen on a Cypriot's occasional stall on the Dappermarkt. I often use Halloumi instead but Ottolengghi also suggests a light goat's cheese, in which case don't grill it.<br />
The quantities makes a lot of salad, but it keeps OK for a couple of days.<br />
It needs a lot of tomatoes so don't skimp - I always underestimate<br />
I often don't bother with the basil oil - just add some basil leaves when making up the salad.<br />
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==Ingredients==<br />
;for the salad<br />
:bunch fresh green asparagus<br />
:350g cherry tomatoes halved<br />
:140ml olive oil<br />
:2 courgettes<br />
:200g manouri cheese, sliced 1-2cm thick<br />
:25g rocket<br />
:sea salt and pepper<br />
<br />
;for the dressing<br />
:75ml olive oil<br />
:1 garlic clove crushed<br />
:25g basil leaves<br />
:pinch of salt<br />
:ΒΌ tsp ground black pepper<br />
<br />
==Method==<br />
#''Tomatoes'' Mix the cut tomatoes with 3 Tbsp olive oil, some salt and pepper. Spread on a baking tray lines with greaseproof paper and roast in the oven skin side down for 30-50 minutes until semi dried. It will depend on the size of the cherry tomatoes. Remove and leave to cool.<br />
#''Asparagus & Courgettes'' Trim the woody bases and blanch the asparagus in boiling water for 4 minutes. Drain and refresh in cold water. When completely cold, drain thoroughly. Mix with 2 Tbsp olive oil, salt and pepper. Slice the courgettes very thinly lengthways. Mix with a Tbsp olive oil, salt and pepper. <br />
#''Griddle pan'' Heat a griddle pan. When hot, griddle the asparagus and courgette to get nice colour marking on them. Griddle the cheese for a minute or two each side.<br />
#''Basil oil'' Blitz all the ingredients together in a blender.<br />
#''Assemble'' Arrange the rocket, vegetables and cheese in layers and dress with some of the basil oil.<br />
<br />
<small>''Ottolenghi - the cookbook'' Yotam Ottolenghi & Sami Tamini</small><br />
<div class="keywords"> halloumi salad </div></div>Ch