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Grilled asparagus with haloumi, lemon dressing and almonds
250gm haloumi
2 bunches asparagus
1/2 cup roasted whole almonds
2 tbsp honey
Flour for haloumi
Extra sunflower oil for frying
Flaky salt
Lemon dressing
Juice of 2 lemons
1 Tbsp Dijon mustard
1 cup sunflower oil
Salt and freshly ground black pepper
2 Tbsp honey
Preheat the oven to 180*C. Smash the almonds roughly into large chunks. Place these in a baking tray and drizzle with honey.
Bake in the oven for about 10 minutes or until the honey begins to caramelize.
Squeeze the juice from thelemons into a bowl. Then whisk in the Dijon mustard, honeyand finally slowly whisk in the oil. Season the dressing with a pinch of salt..
Blanch the asparagus in some salted boiling water, then refresh in iced water. Drain and toss through a little sunflower oil, season with saltand chargrill either on your BBQ or in a grill in a hot cast-iron pan. Set aside and clean the pan.
Slice the haloumi into ½ cm wide strips, toss in some flour, then fry in sunflower oil over a medium heat. Turn and fry the otherside.
Arrange all the asparagus onto a platter along with the grilled haloumi, toasted almonds and finish with the lemon dressing.
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