Image: Brittany via Eating Bird Food

Ingredients:


  • 20 grape tomatoes, halved
  • pink Himalayan salt, to taste
  • 14 asparagus spears, lower ends trimmed
  • 5 baby zucchinis (courgettes), thinly sliced lengthways
  • 2 slices of goat’s haloumi (omit if you are sensitive to dairy)
  • 2 tablespoons Basil Pesto
  • 1 tablespoon activated pumpkin seeds (pepitas)

Directions

  1. Preheat the oven to 180°C (350°F).
  2. Place the tomatoes on a baking tray lined with baking paper.
  3. Season with salt and pepper and bake for 15-20 minutes.
  4. While the tomatoes are baking, grill the asparagus and zucchini until  tender.
  5. Heat a griddle pan over a medium heat and grill the haloumi on both sides until golden. Set aside.
  6. Toss the asparagus and zucchini with the Basil Pesto in a bowl, reserving a small amount of pesto to garnish.
  7. Arrange the asparagus and zucchini on a serving platter and add the tomatoes.
  8. Crumble over the haloumi, then sprinkle with the pumpkin seeds and remaining pesto. Serve immediately.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.