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Haloumi and asparagus salad
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Prep Time:
10 minutes
10 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
20 minutes
20 minutes
Quick and delicious side salad.
Ingredients:
- 63.70 gm olive oil
- 31.50 gm fresh lemon juice
- Pinch caster sugar
- Salt & ground black pepper, to taste
- 2 bunches asparagus, ends trimmed
- 1 250g haloumi
- Plain flour, for dusting
Instructions:
- In a small jug, combine 2 tablespoons of oil with lemon juice, sugar, salt, and pepper, whisking until smooth.
- Bring a large saucepan of salty water to a boil. Add the asparagus and cook for 1 minute until vibrant green and crisp-tender. Drain and cool under cold running water.
- Cut the haloumi into 4 rectangular slices. Pat dry with paper towel. Coat slices with flour by tossing on a plate, shaking off excess.
- In a large frying pan over medium heat, heat the rest of the oil. Cook the haloumi for 1 ½-2 minutes on each side until golden brown and crisp. Divide the haloumi onto plates, add asparagus, drizzle with dressing, and serve hot.
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