Roasted asparagus, zucchini and halloumi salad from Eats Well with Others by Joanne Bruno

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Notes about this recipe

  • Barb_N on June 16, 2020

    We adapted this based on what was on hand (Covidcooking) as there was arugula that needed using. Had to sub goat feta for halloumi, for a very different cheese experience, and bulgur for millet. I don’t like millet anyway, it feels like eating birdseed. Used a mix of herbs as the basil plants are not yet well established.

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