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Ingredients

10 thin slices prosciutto
2 bunches asparagus, woody ends trimmed
1 tablespoon plain flour
Freshly ground black pepper
250g haloumi, drained, cut into 2.5cm cubes
1 tablespoon olive oil
2 tablespoons fresh lemon juice
2 tablespoons coarsely chopped fresh chives

Method

Step 1 Use a small sharp knife to cut the prosciutto lengthways into thin strips. Wrap a piece of prosciutto around each asparagus spear.
Step 2 Place the flour on a small plate. Season with pepper. Press the haloumi in the flour mixture to evenly coat and shake off any excess.
Step 3 Heat half the oil in a large non-stick frying pan over medium-high heat. Add half the asparagus and cook, turning, for 2 minutes or until the prosciutto is brown and the asparagus is bright green and tender crisp. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining asparagus.
Step 4 Add the remaining oil to the pan and heat over high heat. Add haloumi and cook, turning occasionally, for 2 minutes or until golden brown. Transfer to the serving platter. Drizzle with lemon juice and sprinkle with chives. Season with pepper and serve immediately.

Grilled asparagus and haloumi

How to make Grilled asparagus and haloumi

Ingredients

Method