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How to make Asparagus and haloumi salad

Yield = 4
Prep time: 0:10
Cook time: 0:07
Total time: 0:17

Ingredients

  • 1 1/2 tablespoons olive oil
  • 2 bunches asparagus, woody ends trimmed
  • 250g haloumi, drained, cut into 4 lengthways
  • 60g baby mesclun
  • Freshly ground black pepper

Method

  • Step 1 Heat 2 teaspoons of the oil in a large non-stick frying pan over medium-high heat. Add the asparagus and cook, stirring, for 4-5 minutes or until bright green and tender crisp. Transfer to a plate and cover with foil to keep warm.
  • Step 2 Reheat pan over high heat. Cook the haloumi for 1 minute each side or until golden.
  • Step 3 Divide mesclun and asparagus among serving plates.
  • Step 4 Top with a slice of haloumi. Drizzle with the remaining oil and season with pepper.