serves two
8 asparagus spears, woody ends removed
4 rashers bacon
8 slices haloumi
Handful of mint leaves, finely chopped
3 tablespoons extra virgin olive oil (plus extra)
1 tablespoon lemon juice
1 teaspoon mustard (Dijon or wholegrain)
1 teaspoon honey
Large handful of hazelnuts, roasted skins removed
Lemon wedges, to serve
Preheat oven to 180° and line an oven tray with baking paper. Place asparagus and bacon on oven tray and drizzle the asparagus with a little olive oil, season. Bake for 12 to 15 minutes or until the bacon is golden. Meanwhile, place mint leaves, olive oil, lemon juice, mustard and honey in a small jar and shake until combined. Heat a fry pan over medium heat, fry the haloumi on each side until golden and crispy (usually 1-2 minutes). Remove from pan and set aside.
To assemble the salad: place asparagus on plate, top with bacon and haloumi, drizzle with vinaigrette and sprinkle over hazelnuts.
bacon recipe courtesy of: Kayla Marie's Kitchen, Brisbane, Australia, March 11, 2011
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