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Ingredients

2 teaspoons olive oil
2 bunches asparagus, trimmed
400g green beans, trimmed
250g cherry tomatoes
10 sprigs thyme
400g haloumi, cut into 1cm-thick slices
1 lime, quartered

Lime caper dressing

3/4 cup flat-leaf parsley leaves, chopped
1/2 cup mint leaves, chopped
1 tablespoon extra-virgin olive oil
1 tablespoon capers
1 lime, juiced

Method

Step 1 Make lime caper dressing: Using a mortar and pestle, pound parsley, mint, oil, capers, lime juice and salt and pepper into a thick paste. Transfer to a bowl.
Step 2 Heat 1 teaspoon oil in a non-stick frying pan over medium heat. Add asparagus and beans. Cook, tossing, for 4 minutes. Add tomatoes and thyme. Cook for 2 to 3 minutes or until vegetables are just tender. Transfer to a large heatproof bowl. Cover with foil to keep warm.
Step 3 Heat remaining oil in pan over medium-high heat until hot. Cook haloumi, in 2 batches, for 1 to 2 minutes each side or until golden. Add to asparagus mixture. Cook lime wedges for 1 to 2 minutes each side or until golden.
Step 4 Drizzle dressing over salad. Season with salt and pepper. Toss gently to combine. Serve with lime wedges.

Haloumi and asparagus salad with lime caper dressing

How to make Haloumi and asparagus salad with lime caper dressing

Ingredients

Lime caper dressing

Method