Asparagus & Haloumi Salad
17 min·Mediterranean
Asparagus & Haloumi Salad
Ingredients
- 1 1/2 tbsp olive oil
- 2 bunches asparagus, woody ends trimmed
- 250g haloumi, drained, cut into 4 lengthways
- 60g baby mesclun
- Freshly ground black pepper
Instructions
4 steps
- 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.
4.5 min - 2
Reheat pan over high heat. Cook the haloumi for 1 minute each side or until golden.
1 min - 3
Divide mesclun and asparagus among serving plates.
- 4
Top with a slice of haloumi. Drizzle with the remaining oil and season with pepper.
Progress
0 / 4 steps
