Pesto Halloumi with Courgette, New Potatoes and Asparagus

Ingredients

• 250 g halloumi
• 500 g new potatoes
• 200 g asparagus spears
• 2 courgette
• 4 tbsp green pesto
• 2 tbsp olive oil
• 200 g cherry tomatoes
• 30 g pine nuts

Method

1. 1

   Preheat the oven to 200°C (180°C fan). Halve the new potatoes and parboil in salted water for 8 minutes, then drain.

2. 2

   Toss the potatoes and sliced courgette with olive oil and half the pesto. Spread on a large baking tray and roast for 20 minutes.

3. 3

   Add the asparagus and cherry tomatoes to the tray. Slice the halloumi and lay on top, spreading the remaining pesto over each slice.

4. 4

   Return to the oven for 12 minutes until everything is tender and the halloumi is golden.

5. 5

   Scatter over pine nuts and serve immediately.