The new vegetarian: thyme-crusted halloumi on tomato and asparagus panzanella 2 red peppers 500g (1lb 2oz) asparagus 2 tbsp olive oil 4 tbsp white balsamic vinegar 7 tbsp good-quality extra-virgin olive oil 2 cloves garlic, minced juice of 2 lemons 300g (10½oz) multicoloured baby tomatoes 25g (1oz) basil 300g (10½oz) stale sourdough bread 3 tbsp plain flour 4 sprigs thyme, leaves picked 250g (9oz) halloumi, sliced 2 tbsp sunflower oil Bend the asparagus until the woody end snaps off, about a third of the way up, and discard. Place the spears in a sieve. Boil the kettle then slowly pour over the asparagus to soften it slightly. Place on a small baking-tray and toss with 1 tbsp of the olive oil. Grill for three to five minutes or until lightly charred. Set aside to cool. Whisk together the balsamic vinegar, extra-virgin olive oil, garlic and juice of one lemon. Halve the tomatoes, roughly chop the basil and tear the bread into pieces. Place all three in a bowl. Remove the skin from the cooled peppers and slice the flesh into strips. Add to the bowl with the asparagus. Mix the flour and thyme on a plate with some seasoning. Line a plate with kitchen paper. Coat the halloumi slices in the remaining olive oil and lemon juice, then press in the flour to coat. Heat a frying-pan with the sunflower oil over a medium heat. When the oil is hot, add half the halloumi slices and cook for a minute each side until brown, then place on the kitchen towel to soak up any excess oil. Repeat with the remaining halloumi, adding more oil if needed. Pour the dressing over the salad, toss and serve with the hot halloumi.