Cooling mint, peppery watercress and a zesty yoghurt dressing make this grilled haloumi salad a refreshing choice for lunch, light dinner, or as a side.
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To make the yoghurt dressing, combine the yoghurt, lemon juice and mint in a small bowl.
Cook the peas and asparagus in a large saucepan of boiling water for 2 mins or until bright green and tender-crisp. Refresh under cold water. Drain well.
Spray a non-stick frying pan with olive oil spray. Add the haloumi and cook for 1-2 mins each side or until golden brown.
Combine the watercress or rocket and onion in a serving bowl. Top with the asparagus mixture, haloumi and mint. Drizzle dressing over the salad. Season with pepper to serve.