Green asparagus, haloumi and zucchini salad

Name: Green asparagus, haloumi and zucchini salad
Prep time: 12 min
Cook time: 6 min
Total time: 18 min
Ingredients: 2 bunches asparagus, trimmed; 2 zucchini, shaved into thin ribbons; 2 tbsp olive oil; 250g haloumi, drained and sliced; 70g baby rocket; 50g semi-dried tomatoes, finely chopped, oil reserved; salt and cracked black pepper; lemon wedges, to serve

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Prep Time: 12 minutes

Cook Time: 6 minutes

Total: 18 minutes

Servings: 4

Cost: $7.79 /serving

Author : Kate Murdoch

barbecue summer spring

Green asparagus, haloumi and zucchini salad

Ingredients

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2 bunches asparagus, trimmed2 zucchini, shaved into thin ribbons2 tbsp olive oil250 grams haloumi, drained and sliced70 grams baby rocket50 grams semi-dried tomatoes, finely chopped, oil reservedsalt and cracked black pepperlemon wedges, to serve

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Instructions

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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.