Green Herb Dressing

• 1 cup flat-leaf parsley leaves
• 1 cup mint leaves
• 1 tbs lemon juice
• 1 tsp finely grated lemon rind
• 1/3 cup extra virgin olive oil

Salad

• 2 tbs olive oil
• 12-15 stems thick asparagus, trimmed
• 250g haloumi, cut into 1cm-thick slices
• 250g mini roma tomatoes, halved lengthways
• ½ small red onion, finely shaved

Green Herb Dressing

1. To make the green herb dressing, combine all ingredients in a small food processor. Season with salt and pepper. Process until finely chopped. Set aside.

Salad

1. Heat 1 tbs oil a large frying pan over medium-high heat. Add asparagus and cook, turning occasionally, for 3-4 minutes until just tender. Transfer to a serving plate.
2. Add remaining 1 tbs oil to the pan and heat over medium-high heat until hot. Add haloumi and cook for 1 minute on each side until just golden and hot. Halve asparagus lengthways. Arrange asparagus, haloumi, tomatoes and onion on a serving platter. Drizzle with the green herb dressing.