Grilled asparagus with haloumi, mandarin dressing and honeyed almonds (serves 6)

250g haloumi

2 bunches asparagus

½ cup roasted whole almonds

juice of 3 mandarins

1 tsp Dijon mustard

3 Tbsp avocado oil

2 Tbsp canola oil

2 Tbsp plain flour

salt

freshly ground black pepper

2 Tbsp honey

micro greens/edible flowers to garnish

Preheat the oven to 180*C. Smash the almonds roughly into large chunks. Place these in a baking tray and drizzle with honey. Bake in the oven for about 10 minutes or until the honey begins to caramelise.

Put the juice from the mandarins in a small saucepan and reduce over a medium heat until you have about 4Tbsp of juice. Whisk in the Dijon mustard, 1 Tbsp honey, 1 Tbsp canola oil and the avocado oil. Season the dressing to taste.

Break the bases off the asparagus spears and discard. Blanch the spears in some lightly salted boiling water, then refresh in iced water. Then brush the asparagus with a little canola oil, season with salt and pepper and chargrill either on your BBQ or in a grill frying pan.

Slice the haloumi into ½ cm wide strips, toss in some seasoned flour, then pan fry in canola oil.

Arrange the aparagus and haloumi on serving plates, garnish with the almonds, greens and flowers, and drizzle with a little dressing.