Roasted Asparagus and Bacon Bundles with Rocket and Pan-fried Haloumi

clock 10 minutes + 30 minutes bowl Serves 4


  • 3 tbsp extra virgin olive oil
  • 24 asparagus spears
  • 8 rashers streaky bacon
  • 1 tbsp balsamic vinegar
  • flour for dusting
  • 1 packet haloumi cut into 12 slices
  • 1 tbsp Olive Oil
  • 2 handfuls rocket leaves
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  • Preheat oven to 200°C. Trim the asparagus, drizzle with 1 tablespoon of olive oil then group into bunches of 3 and wrap a piece of bacon around each bunch. Season with salt and pepper, put onto a baking tray and roast for 20 - 25 minutes or until tender.

  • Mix together the balsamic vinegar and remaining extra virgin olive oil for the dressing and set aside.

  • Put some flour in a bowl, add the haloumi, and toss through flour, then shake off the excess flour.

  • Heat a non stick fry pan, add the oil, and when hot add the haloumi. Cook until golden on each side.

  • Dress the rocket with the balsamic dressing, divide between four plates, place two asparagus bundles on top then place 3 pieces of haloumi on each plate.

  • Serve immediately.

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