Baby Spinach And Haloumi Salad - cooking recipe

Ingredients

12 oz asparagus, trimmed and cut into 2-inch lengths
8 oz haloumi cheese, thinly sliced
1/4 cup olive oil
2 tbsp lemon juice
2 tsp finely chopped fresh chives
2 large avocados, pitted, peeled and thinly sliced
7 oz baby spinach leaves
4 None green onions, thinly sliced

Preparation

Boil, steam or microwave the asparagus until tender; drain. Rinse under cold water and drain again.
Heat a large oiled skillet on medium heat. Cook the cheese, in batches, until lightly browned both sides.
For the chive dressing, whisk oil, lemon juice and chives in a small bowl. Season.
Place the asparagus, cheese, avocado, spinach and onions in a large bowl. Add dressing and toss gently to combine.