CHARRED ASPARAGUS AND HALOUMI SALAD WITH FENNEL AND POMEGRANATE

Preparation time 10 mins Cooking time 5 mins

Serves 4 as an accompanying salad

2 Tbsp pomegranate molasses 5 Tbsp extra virgin olive oil 16 fresh asparagus spears, as thick as your index finger, bases trimmed 3 tsp ground sumac 180g packet haloumi,

cut into 1.5cm-thick slices 1 fennel bulb, trimmed,

thinly sliced

Juice of ½ lemon

1 clove garlic, finely grated Freshly ground black

pepper, to season

2 Tbsp fresh pomegranate arils 2 Tbsp walnuts, toasted

6 sprigs coriander

Small handful of mint leaves, torn

STEP 1 Preheat a barbecue, or grill plate, to high heat.

STEP 2 Drizzle molasses onto a large serving platter.

STEP 3 Drizzle 1 tablespoon of the oil over asparagus, then toss to lightly coat. Grill asparagus on preheated barbecue or grill plate for 2 minutes, turning until they are just tender and charred. Remove from heat and arrange on serving platter, on top of molasses. Sprinkle with sumac.

STEP 4 Coat haloumi in 1 tablespoon of the oil, and grill for 1½ minutes on each side until well coloured. Remove from the heat and arrange on top of asparagus.

STEP 5 Toss fennel in lemon juice, garlic and remaining oil, then season with pepper. Arrange over the top of the haloumi. Scatter over pomegranate arils, walnuts and herbs. Serve.

Steak with soy mushrooms Charred asparagus and haloumi salad with fennel and pomegranate