Step 1

Blanch the asparagus and zucchini ribbons separately in boiling water for 2 minutes until tender and bright in colour. Remove, drain on paper towel and set aside.

Step 2

Heat half the oil in a non-stick frying pan over medium high heat. Add the haloumi slices and cook for 1-2 minutes on each side or until golden and crisp on the outside. Remove and keep warm.

Step 3

Mix the remaining olive oil with 2 tablespoons of the reserved semi-dried tomato oil, and stir through chopped semi dried tomatoes, salt and pepper.

Step 4

To serve, arrange asparagus and zucchini with rocket and top with haloumi. Drizzle with tomato dressing and a squeeze of lemon juice.