Haloumi and asparagus salad with lime caper dressing

Zesty lime caper dressing is the crowning glory to this beautiful fresh salad.

Recipe «Haloumi and asparagus salad with lime caper dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp 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, 3/4 cup flat-leaf parsley leaves, chopped , 1/2 cup mint leaves, chopped, 1 tbsp extra-virgin olive oil, 1 tbsp capers, 1 lime, juiced.

Ingredients:

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

Instructions

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.
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.
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.
4. Drizzle dressing over salad. Season with salt and pepper. Toss gently to combine. Serve with lime wedges.