Step 1

Pre-heat oven to 400°

Step 2

Line 2 baking sheets with parchment paper

Step 3

Trim asparagus spears by gently bending each one; they will snap where the tender stalk becomes woody. (You can save the woody ends for soup stock)

Step 4

On one parchment-lined baking sheet, toss the asparagus spears with 2 tbsp of the olive oil, and spread them out across the pan. Sprinkle with pepper.

Step 5

On the other parchment-lined baking sheet, put the whole peppers, spaced apart

Step 6

Put both baking sheets into the oven. After 10 minutes, use a fork to check that the asparagus is tender. (if they are very thick stalks, they may need another couple of minutes)

Step 7

Remove asparagus from the oven and set aside.

Step 8

Turn the peppers so that they are blistered on all sides. Roast them for a further 10 minutes. The skins should be charred and blistered, and the peppers will be collapsed and tender.

Step 9

Remove peppers from the oven and immediately put them in a bowl with a lid, or use a plate or foil for a cover. Allow them to steam for 10 minutes

Step 10

Remove stems from peppers. Cut the peppers in quarters lengthwise and remove skins. Slice the peppers into strips.

Step 11

Add the sliced peppers to the baking sheet with the olive oil coated asparagus and toss to combine.

Step 12

Heat 1 tbsp of olive oil in a skillet over medium-high heat. Fry the halloumi slices 3 minutes per side until golden brown.

Step 13

Spread arugula on a serving platter. Arrange roasted asparagus and peppers over the arugula.

Step 14

Scatter with capers, and drizzle with lemon juice.

Step 15

Top with fried halloumi slices and serve