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