Grilled Asparagus, Zucchini and Manouri

Grilled Asparagus, Zucchini and Manouri

(from Ottolenghi, The Cookbook)


12oz cherry tomatoes, halved

9tbsp olive oil

24 asparagus spears

2 zucchini

7 oz manouri cheese, sliced ¾ inch thick

1 ¼ cups arugula

Coarse sea salt and freshly ground black pepper

Basil Oil:

5tbsp olive oil

1 clove garlic

1c basil leaves

Pinch of salt

¼ tsp freshly ground black pepper

Prepare the tomatoes: Preheat the oven to 325 degrees. Mix the tomatoes with 3 tbsp of the oil, and season w/salt/pepper. Spread them on a baking sheet lined with parchment paper, skin side down. Roast in the oven for 50 min. Cool.

Trim the woody bases of the asparagus and blanch for 4 min in boiling water. Drain and refresh under cold water, then drain again and toss w/2tbsp of olive oil and salt/pepper.

Slice the zucchini very thinly lengthwise, using a mandolin or a vegetable peeler. Mix with 1 tbsp of the olive oil and salt/pepper.

Place a grill pan over high heat and leave a few minutes. Grill the zucchini and asparagus about a minute to get some nice char on all sides. Cool. (we used our grill for this, not a pan).

Heat the last 3 tbsp oil in a pan, and fry the manouri for 3 minutes on each side, until golden. Place on paper towel to drain excess oil. You can also grill the cheese directly on the grill for 2 minutes.

To make the basil oil, blitz all the ingredients in a blender until smooth.

Assemble by arranging the arugula, vegetables and cheese in layers on a flat serving plate. Try to build the salad up while showing all the individual components. Drizzle with basil oil and serve.