Ingredients

• 1 medium size block of haloumi cheese
• 1 tbsp olive oil
• 12 spears asparagus, trimmed and halved
• Parsley/oregano/mint, chopped
• 1 lemon, cut into wedges
• Ground black pepper
• Mixed salad leaves, some rocket, cucumber, avocado, red capsicum, tomato and sprouts

Options

• Half punnet of cherry tomatoes: put into the fry pan after cooking the haloumi, heat up and toss into the salad
• Freshly ground flaxseeds: add after cooking
• Cooked chicken pieces

Preparation

1. Stir fry asparagus for 2 minutes, keep tender
2. Remove the asparagus from the stove and keep warm
3. Add a little olive oil to the pan and cook the haloumi over medium heat, 1 minute each side
4. Add some freshly ground black pepper and a squeeze of lemon
5. Should be slightly brown and soft in the centre
6. Serve on the salad and give an extra drizzle of olive oil and sprinkle of black pepper and some fresh herbs to taste
7. Sprinkle salad with the ground flaxseed before topping with the haloumi
8. Serve with lemon wedges

Time

• 10 minutes prep
• 5 minutes cooking

Serves 2 as a meal and 4 as an entrée