Ingredients Jump to Instructions ↓

  1. 2 bunches asparagus, trimmed

  2. 2 large (640g) avocados, sliced

  3. 200g baby spinach leaves

  4. 4 green onions (green shallots), sliced thinly

  5. 1 tablespoon olive oil

  6. 200g haloumi cheese, sliced thinly Chive dressing

  7. 1/3 cup (80ml) olive oil

  8. 1 1/2 tablespoons lemon juice

  9. 2 teaspoons finely chopped fresh chives salt and freshly ground black pepper NOTE: This recipe is best made close to serving.

Instructions Jump to Ingredients ↑

  1. Halve asparagus lengthways and crossways. Boil, steam or microwave the asparagus until bright green; drain. Place asparagus in a bowl of iced water, stand until cold; drain well.

  2. For the chive dressing, combine the olive oil, juice, chives and salt and pepper to taste in a screw-top jar; shake well.

  3. Combine asparagus, avocado, spinach and onion in a large bowl.

  4. Heat the oil in a medium non-stick frying pan and quickly cook the haloumi slices, in batches, over a high heat until they are browned lightly.

  5. Add haloumi and chive dressing to salad; toss to combine.

  6. Not suitable to freeze. Not suitable to microwave.

  7. Photography by Brett Stevens.


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