Ingredients
- 250 gram haloumi, cut into 1cm slices
- 320 grams asparagus (2 bunches trimmed)
- 2 teaspoons garlic
- Pepper seasoning
- 1 tablespoon olive oil
- 100 grams rocket, baby leaves
- 1/2 red onion, medium thinly sliced
- FOR DRESSING:-
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons wholegrain mustard
- Salt, to taste
- Pepper, to taste
How to Make
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Step 1: To make the dressing, whisk all ingredients in a small jug and then set aside.
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Step 2: Toss haloumi and asparagus with garlic pepper seasoning and oil in a bowl.
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Step 3: Heat a barbecue flat plate over a high heat until hot and then reduce to medium to low heat and add haloumi and asparagus in a single layer and cook for about 2 minutes each side, or until haloumi is golden and asparagus in charred.
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Step 4: Toss rocket and onion in a large bowl with half the dressing and then divide the rocket salad among serving plates and top with asparagus and haloumi and drizzle over remaining dressing.
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Step 5: TIP - serve haloumi as soon as it is cooked, as it will turn rubbery once it cools.
We hope you enjoy this recipe!
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