Recipe Detail

Prep 20 mins | Cook 8 mins | Serves 4

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

1/3 cup extra virgin olive oil

STEP 1: 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.

STEP 2: Heat 1 tbs 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.

STEP 3:  Add remaining 1 tbs 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.