.png)
.png)
Asparagus, Tomato & Haloumi Salad
SERVES: 4 • TOTAL TIME: 28 MINUTES
Ingredients:
2 tbs olive oil
12–15 stems thick asparagus, trimmed
250g haloumi, cut into 1cm-thick slices
250g mini roma tomatoes, halved lengthways
½ small red onion, finely shaved
Green Herb Dressing:
1 cup flat–leaf parsley leaves
1 cup mint leaves
1 tbs lemon juice
1 tsp finely grated lemon rind
⅓ cup extra virgin olive oil
Directions:
To make the green herb dressing, combine all ingredients in a small food processor. Season with salt and pepper. Process until finely chopped. Set aside.
Heat 1 tablespoon of oil a large frying pan over medium-high heat. Add asparagus and cook, turning occasionally, for 3–4 minutes until just tender. Transfer to a serving plate.
Add remaining 1 tablespoon of oil to the pan and heat over medium–high heat until hot. Add haloumi and cook for 1 minute on each side until just golden and hot. Halve asparagus lengthways. Arrange asparagus, haloumi, tomatoes and onion on a serving platter. Drizzle with the green herb dressing.