Haloumi, asparagus and Brussels sprouts salad
1 bunch(es), halved
120 g, cut into 5mm-thick slices
2 tbs, finely chopped, plus extra ⅓ cup fresh mint leaves to garnish
dried chilli flakes
fresh lemon rind
1 tsp, finely grated
250 g, finely shredded
lentils, canned, rinsed, drained
1 can(s), (1x400g can)
120 g, baby leaves
1 tbs, toasted, roughly choppped
1 medium, cut into wedges to serve
2 x 3 second spray(s)
- Preheat a chargrill or barbecue over medium-high heat. Lightly spray asparagus with oil and cook, turning occasionally, for 4–5 minutes or until lightly charred and tender. Sprinkle haloumi with chopped mint and chilli and cook, turning, for 1–2 minutes or until golden.
- Meanwhile, combine tahini, rind, juice and 1 tablespoon water in a small screw-top jar. Season with salt and pepper and shake dressing to combine.
- Combine brussels sprouts, lentils, rocket, extra mint, asparagus and haloumi in a large bowl. Drizzle with dressing and sprinkle with almonds. Serve with lemon wedges.