Turkey, cherry and haloumi salad

This turkey, cherry and haloumi salad comes together in an amazing mix of flavours.

Recipe «Turkey, cherry and haloumi salad» presented in category Recipes / Salads, to prepare this dish you will need no more 2 minutes. To make this dish at home by prescription from the author Gomer would need: 1 bunch asparagus, 2 tsp olive oil, 180g haloumi, thinly sliced, 50g Coles Brand baby rocket leaves, 2 cups cooked turkey, sliced , 1 cup cherries, halved and pitted, 1/2 small red onion, 2 tbsp extra virgin olive oil , 1 tbsp lemon juice or white wine vinegar, 1 tsp Dijon mustard, 1 garlic clove, peeled and halved, Pinch of caster sugar.

Ingredients:

• 1 bunch asparagus 
• 2 tsp olive oil 
• 180g haloumi, thinly sliced 
• 50g Coles Brand baby rocket leaves 
• 2 cups cooked turkey, sliced 
• 1 cup cherries, halved and pitted 
• 1/2 small red onion 
• 2 tbsp extra virgin olive oil 
• 1 tbsp lemon juice or white wine vinegar 
• 1 tsp Dijon mustard 
• 1 garlic clove, peeled and halved 
• Pinch of caster sugar 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.