Recipe: Asparagus and haloumi salad

LAURA FAIRE
Last updated 05:00 13/10/2013
asparagus haloumi salad
MICHAEL BRADLEY/Fairfax NZ

SPRING ON A PLATE: Asparagus and haloumi salad.

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This is a fresh salad using the best of the spring produce and mouth-watering melty haloumi cheese.

1 cup black olives, stones removed
6 rosemary tips
3 bunches asparagus, woody ends removed
200g haloumi, sliced
large red onion, finely sliced
Simple dressing:
3 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons wholegrain mustard
1 teaspoon honey

NEED TO KNOW

Main ingredient Asparagus
Type of dish Salad
Course Starter
Cooking time <30 min
Serves/makes 4
Special options Healthy

 

1. Place the olives and rosemary tips in a small frying pan and drizzle with olive oil and a dash of vinegar. Cook for 5 minutes until softened.

2. Fill a large wide saucepan or deep-sided frying pan with water and bring to the boil. Add a good pinch of salt and cook the asparagus for at least 5 minutes until vibrant and tender. Drain.

3. Heat a frying pan and cook the haloumi slices, do not use any oil. When the haloumi is golden on both sides, arrange with the asparagus.

4.Scatter over the red onion and olives. Stir together the dressing ingredients and pour over. Serve warm or dress and chill all before serving.

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