Italian-style roast pork with crispy crackling
A take on the fennel-seasoned Italian dish porchetta, this Sunday lunch-worthy loin has a layer of perfect crackling
Roasted balsamic asparagus & cherry tomatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 350g asparagus spearwoody ends discarded
- 330g pack cherry tomatohalved
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 50g feta cheesecrumbled
Nutrition: per serving
- kcal120
- fat9g
- saturates3g
- carbs5g
- sugars5g
- fibre3g
- protein5g
- salt0.5g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 mins until the asparagus is cooked through. Serve topped with the feta.
