1. Brush haloumi with oil and brown up on a hot plate until crust forms. 2. Brush asparagus with oil, sprinkle with salt and pepper and chargrill until you get the desired effect. 3. For salsa verde, place parsley, lemon juice, capers, olive oil and parmesan in a food processor and blend until smooth. 4. Place haloumi on plate, top with rocket and asparagus. 5. Spoon over some salsa verde, layer on slices of salmon and garnish with lemon wedge and drizzle over olive oil. ---------------------------------------------------------------------------
Nutrition
Ingredients
