Haloumi and asparagus salad

Step 1

Whisk 2 tablespoons of the oil with the lemon juice, sugar, salt and pepper in a small jug to combine.

Step 2

Bring a large saucepan of salted water to the boil over high heat. Add the asparagus and cook, uncovered, for 1 minute or until bright green and tender crisp. (See microwave tip.) Drain and refresh under cold running water.

Step 3

Cut the haloumi crossways into 4 rectangular slices (across the width of the haloumi). Pat the haloumi dry with paper towel. Place a little flour on a plate and toss the haloumi slices in the flour to lightly coat, shaking off any excess.

Step 4

Heat the remaining oil in a large frying pan over medium heat. Add the haloumi and cook for 1 ½-2 minutes each side or until golden brown and crisp. Divide the haloumi among serving plates, top with asparagus and drizzle with the dressing. Serve immediately