Smoked Salmon, BBQ Asparagus and Halloumi With Salsa Verde

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READY IN: 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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