This turkey, cherry and haloumi salad comes together in an amazing mix of flavours.
- To make the dressing, combine all the ingredients in a small screwtop jar and seal tightly. Shake to combine, and season with a little salt and ground white pepper, to taste. Set aside for the flavours to mingle while you make the salad.
- Trim the ends from the asparagus, and place into a heatproof bowl. Cover with boiling water, and stand for 1 minute. Drain and plunge into a bowl of iced water. Leave to cool for 2 minutes, then drain and pat dry with paper towels.
- Heat the olive oil in a non-stick frying pan over medium high. Cook the haloumi slices for about 1 minute each side, until golden brown. Transfer to a plate.
- Arrange the rocket, turkey, cherries and onion on a serving platter. Top with the asparagus and haloumi, and drizzle with half the dressing (keep the rest to be added to taste). Serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set