Haloumi Salad with Chimichurri Dressing

In a blender or food processor combine the parsley, coriander, brown onion, garlic, lemon zest, lemon juice, green chilli, olive oil and red wine vinegar. Blend until well combined. Season to taste with salt and pepper. If you don’t have a blender or food processor finely chop all of the ingredients and then mix them together.

Place the wholemeal Lebanese bread in the oven and cook for 3-5 minutes or until crispy. Break into shards and set aside.

Meanwhile, heat a large chargrill pan over a medium-high heat. Lightly spray with olive oil and cook the zucchini and asparagus for 2 minutes on each side or until chargrilled. Remove and set aside. Add the haloumi slices and cook for 1-2 minutes on each side or until golden.

In a large bowl, combine the green apple, mixed salad leaves, zucchini, asparagus and Lebanese bread shards. Gently fold through the haloumi slices.