Veggie sloppy joes with grilled halloumi

Method

1. Heat a splash of olive oil in a flameproof saucepan or casserole and fry the onion, carrot and garlic with a pinch of salt for 5 minutes. Add the chopped asparagus stalks and cook for another 2 minutes, stirring regularly.
2. Stir in the harissa, tomatoes and marjoram, then cook for 15 minutes. Stir in the drained artichoke hearts, then warm through in the sauce for 10 minutes or so. Add the lemon zest and juice and fresh herbs, if using, then taste and season.
3. Toss the asparagus tips and halloumi (see make ahead) in a bowl or food bag with some olive oil, the chilli and chopped coriander (if using), then cook in a griddle pan over the fire (or on a barbecue/stove) until lightly charred. Toast the buns.
4. Spread the buns with mayonnaise, then spoon over the stew and top with grilled halloumi and asparagus. Top with the bun lid to serve.