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.