250g/9oz asparagus, each spear cut into 3 pieces
500g/1lb 2oz Charlotte (or other salad) potatoes, sliced in half lengthways
small bunch fresh coriander, leaves finely chopped
1 lemon, zest and juice
salt and freshly ground black pepper
1–2 tsp caster sugar, to taste
2 tbsp rose harissa paste
5 tbsp extra virgin olive oil
salt
500g/1lb 2oz halloumi, cut into finger-thick wedges