Mike Van de Elzen: Grilled asparagus with haloumi, lemon dressing and almonds

The Sunday Session with Francesca Rudkin

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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