After a whole weekend of working outside, my body asks for a quiet evening and an easy dinner. A bunch of fresh green asparagus ( from Puglia) and 600 grams of brussels sprouts ( from Holland, sorry for this) could become a worth-to-try-combination with the halloumi which we bought in Belgium but originally came from Cyprus ( another sorry).
Wash the vegetables. Halve the sprouts. Remove the wooden part from the asparagus and chop in smaller parts. Chop 4 garlic cloves. Spread on an oven tray covered with baking paper. Season with pepper and salt. Add a few stems of fresh thyme and a drizzle of olive oil( 2-3 table spoons). Bake in the oven at 200° for 30-40 minutes. Stir now and again.
Slice the halloumi ( no carbs, so we can have 220 grams each). Bake in an oiled pan. Serve.
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