Spring is a series of double edge swords. Sunny days are delightful but the horror of having to reveal legs that have been enjoying a fuzzy winter hibernation is enough to cancel out some of the magic.
Then there are the jolly little blossoms, bursting forth to declare good times ahead, seems such a shame that many of them make me sneeze and wheeze.
Mother Nature has a curious tendency to keep us on our toes.
Undeniably the best bit about spring is the reappearance of bright green veggies. I nearly wept with joy the other day when I spied iceberg lettuce at a reasonable price. However the poster girl for spring veg is unquestionably the asparagus.
The temperate crop only pops up its pointy head after the winter chills have passed. Its pencil thin spears require just a mere steam, and for my preference retain a subtle crunch. Only in season for a short window it creates a giddy sense of luxury to feast upon on it.
In the spirit of celebrating seasonality I can’t help but notice that the tomatoes haven’t quite hit their stride yet, still looking a tad pale and appley. It seems a shame that these 2 splendid vegetables should not grown in greater unison.
I have taken it upon myself to bring them together and have employed a dash of perky piquancy from a jar of shop bought harrissa to make the whole thing sing.
This is the sort of lunch skinny people eat, and I can’t help but commend them for the restrained deliciousness a plate like this delivers. Yes indeed afew more days of lunches of this calibre and I may well be feeling fit and foxy enough to reveal my winter legs.
Harrissa tomatoes with Asparagus and Haloumi -
Serves 2 would be skinny ladies for a glorious sunny lunch.
I bunch of jolly spring asparagus
1 block of haloumi
A wedge or two of lemon
A teaspoon of harrissa paste
A glug or two of olive oil
1. In a small bowl combine the harrisa, juice of ¼ lemon and a tsp of olive oil, whisk about then tumble through the chopped tomatoes.
2. Snap off any woody bits from the base of the asparagus and pop the remaining stalks into a steamer and give them the sauna treatment for 4-6 min. They should remain firmish and definitely not droop.
3. Whilst the asparagus is cooking fry the haloumi in a frying pan under a thin film of olive oil. Aim to have it beautifully brown and crunchy on both sides.
4. Divide a slender bundle of asparagus, a hearty blob of tomato and pitched rooves of haloumi on each plate.