A really simple plate, perfect for sunny days. Grilled asparagus and halloumi are drizzled in an olive and sun-dried tomato dressing. A little touch of honey really balances the saltiness of the cheese and olives. The salad can be made with a griddle pan or on the barbecue, weather permitting.

Ingredients
Makes 2 portions
250g block halloumi cheese, sliced into 6-8 pieces
1 large bunch asparagus, woody ends trimmed off
6-8 pitted green olives, sliced into rings
4 or 5 sun-dried tomatoes, finely diced
half a shallot, finely diced
1 tbsp washed and chopped parsley
A good squeeze of honey
1 tbsp red wine vinegar
olive oil
salt and pepper

Looking for substitutions?

• Sub black olives for the green
• Swap the shallots for red onion
• Add in capers
• Sub the parsley for dill or coriander
• Use white wine vinegar or lemon juice in place of the red wine vinegar

Recipe

1. Heat a griddle pan or barbecue/ grill to medium hot
2. Drizzle the asparagus with a little oil, salt and pepper. Colour on both sides and cook until just tender – moving around so it does not burn, then remove from the grill
3. Colour the halloumi on both sides, using a little oil if necessary
4. Mix together the olives, sun-dried tomatoes, shallots, honey, parsley, vinegar and a little olive oil
5. Place the asparagus and halloumi on a plate and drizzle the olive dressing all over

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