Serves 4 - Prep 20 min - Cook 20 min
1 bunch Asparagus
2 tsp Olive Oil
180 g Haloumi, thinly sliced
50 g Coles Brand Baby Rocket Leaves
2 cups Cooked Turkey, sliced
1 cup Cherries, halved and pitted
1/2 small Red Onion
2 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice or White Wine Vinegar
1 tsp Dijon Mustard
1 Garlic Clove, peeled and halved
pinch of Caster Sugar
- To make the dressing, combine all the ingredients in a small screwtop jar and seal tightly. Shake to combine, and season with a little salt and ground white pepper, to taste. Set aside for the flavours to mingle while you make the salad.
- Trim the ends from the asparagus, and place into a heatproof bowl. Cover with boiling water, and stand for 1 minute. Drain and plunge into a bowl of iced water. Leave to cool for 2 mins, then drain and pat dry with paper towels.
- Heat the olive oil in a non-stick frying pan over medium high. Cook the haloumi slices for about 1 min each side, until golden brown. Transfer to a plate.
- Arrange the rocket, turkey, cherries and onion on a serving platter. Top with the asparagus and haloumi, and drizzle with half the dressing (keep the rest to be added to taste). Serve.