Halloumi steaks with asparagus, crispy capers and pomegranate seeds

Serves 4 Starters and mains

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Method

Whisk all the ingredients for the dressing together in a small bowl and set aside. Line a plate with kitchen paper. Pour the oil into a frying pan set over a medium heat, then add the basil leaves, a few at a time, and fry for a few seconds. Take good care, as they will spit due to the water content. Set aside on the prepared plate, reserving the cooking oil.

Heat the grill to medium- high. Line an oven tray with foil. Put the asparagus and capers on the tray and spoon around 1tbsp of the reserved oil over, tossing to coat evenly. Grill for 2 minutes, then turn the asparagus over and move the capers around and grill for another minute or so until the asparagus is just tender and the capers are crispy. Set aside, keeping the tray lined with foil. In a bowl, toss the fennel and cucumber in a little of the dressing to lightly coat.

Cut the blocks of halloumi into 1cm slices and arrange them in a single layer in the tray that was used to cook the asparagus, then add a little more of the oil used to fry the basil. Grill for 5-8 minutes, without turning, until the top sides of the cheese slices turn golden brown.

Put a piece of cheese on each plate and top with some fennel, cucumber and asparagus,
then repeat the layering again. Spoon the dressing over along with a little extra virgin olive oil, then scatter the crispy capers and pomegranate seeds over. Dust with pul biber and arrange the basil leaves over the top to serve.

This recipe featured in the July 2022 issue of Food and Travel. To subscribe, click here.