INGREDIENTS(serves 4)
1 1/2 tbs olive oil
2 bunches asparagus, woody ends trimmed
1 x 250g pkt haloumi cheese, drained, cut into 4 lengthways
60g rocket (or green salad leaves)
Freshly ground black pepper
METHOD
Heat 2 tsp of the oil (I normally just spray a pan lightly with olive oil spray) 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.
Reheat pan over high heat. Cook the haloumi for 1 minute each side or until golden.
Divide rocket and asparagus among serving plates.
Top with a slice of haloumi. Drizzle with the remaining oil (I usually leave this out and squeeze with a bit of lemon instead) and season with pepper.
Adapted from: http://www.taste.com.au/recipes/9828/asparagus+haloumi+salad
