Mike Van de Elzen: Grilled asparagus with haloumi, lemon dressing and almonds

Grilled asparagus with haloumi, lemon dressing and almonds   250gm haloumi 2 bunches asparagus 1/2 cup roasted whole almonds 2 tbsp honey Flour for haloumi Extra sunflower oil for frying  Flaky salt Lemon dressing  Juice of 2 lemons 1 Tbsp Dijon mustard 1 cup sunflower oil Salt and freshly ground black pepper 2 Tbsp honey 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 caramelize. Squeeze the juice from thelemons into a bowl. Then whisk in the Dijon mustard, honeyand finally slowly whisk in the oil. Season the dressing with a pinch of salt.. Blanch the asparagus in some salted boiling water, then refresh in iced water. Drain and toss through a little sunflower oil, season with saltand chargrill either on your BBQ or in a grill in a hot cast-iron pan. Set aside and clean the pan. Slice the haloumi into ½ cm wide strips, toss in some flour, then fry in sunflower oil over a medium heat. Turn and fry the otherside. Arrange all the asparagus onto a platter along with the grilled haloumi, toasted almonds and finish with the lemon dressing.See omnystudio.com/listener for privacy information.