400 grams slim asparagus
300 grams haloumi cheese
sea salt and freshly ground pepper
1 tablespoon olive oil
250 grams streaky bacon (we use Freedom Farms)
2 tablespoons red wine vinegar
1 clove garlic, crushed
¼ cup hazelnuts, roasted, skinned and roughly chopped
1 tablespoon chopped flat-leaf parsley
Preheat a ridged grill or sauté pan.
Snap the tough ends off the asparagus and discard. Toss with olive oil and season. Grill until just cooked but still with some bite. Set aside.
Dressing: Heat the olive oil in a large sauté pan and cook the bacon until crisp and golden. Drain on kitchen towels. Add the red wine vinegar and garlic to the bacon fat in the pan and cook for 1 minute. Stir in the hazelnuts and parsley. Season.
Slice the haloumi 2 cm thick, brush both sides with olive oil and season with pepper.
Grill on a ridged grill or in a sauté pan for 1 minute each side until golden and warmed through.
To serve: Arrange the asparagus on plates and top with the bacon and haloumi. Spoon over the warm dressing and serve immediately.