Ingredients:

1 1/2 tblspns olive oil
2 bunches asparagus, trimmed
250g haloumi cheese, cut into 4 lengthways
60g baby mesclun
freshly ground black pepper

Serves: 15 minutes
Preparation time: 4

Method:

Heat 2 tspns of the oil in a large non-stick frying pan over medium 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 the pan over high heat. Cook the haloumi for 1 minute each side or until golden.

Divide mesclun and asparagus among serving plates.

Top with a slice of haloumi. Drizzle with the remaining oil and season with pepper.

Serve with a nice glass of Semillon.

Contributor: Cam