Roasted Asparagus with Tomatoes and Halloumi

Spring is the best time for asparagus! What better way to use it all up with this really easy side. The asparagus is perfectly roasted and then topped with a bright and colorful cherry tomatoes and seared halloumi that’s tossed in an herb salsa verde. It’s a perfect as a side or entree, and will be sure to impress!

Ingredients

• 1 1/2 lbs. asparagus, hard ends trimmed
• 2 tbsp. olive oil
• salt and black pepper
• 2 cups cherry tomatoes
• 1 block halloumi, sliced
• 2-3 tbsp. roasted sunflower seeds
• basil leaves to garnish

Herb Salsa Verde

• 1/2 cup flat leaf parsley, minced
• 1/2 cup cilantro, minced
• 2 garlic cloves, peeled and minced
• 2 tbsp. shallot, minced
• 1/2 lemon juiced
• 1/2 cup olive oil
• salt and black pepper

Directions

Preheat the oven to 350 degrees.

Lay out the trimmed asparagus on the rimmed baking pan evenly. Drizzle with olive oil and season with salt and pepper. Toss to coat everything evenly. Place in the oven for about 10-12 minutes, until bright green and tender.

While the asparagus is roasting, in a skillet with a little bit of oil over medium heat. Pan fry the halloumi, for about 3-5 minutes on each side just until golden. Then in a small bowl toss together the cherry tomatoes and halloumi.

For the herb salsa verde, in a small bowl combine together the herbs, garlic, shallot, lemon juice and olive oil. Season with salt and pepper and toss to combine. Spoon a little over the halloumi and tomatoes and toss together.

Place the asparagus onto a serving plate and top with the tomatoes and halloumi. Sprinkle the sunflower seeds over the top and garnish with basil leaves. Enjoy!