Haloumi with Asparagus and Red Sauce

Prep: 15 mins | Cook: 25 mins | Serves: 4


1 red capsicum

2 cloves garlic

180g haloumi, cut into 8 pieces

1/4 cup plain flour

1 bunch asparagus, cut into half

1/4 cup Angas Park Dried Apricots

juice of 1 lemon

2 tablespoons olive oil


  1. Place capsicum and garlic on a baking tray in a pre-heated moderate oven (170ºC-190ºC) for 20 minutes.
  2. Coat haloumi in flour then set aside. Blanch asparagus in boiling water then set aside.
  3. Remove capsicum and garlic from oven, peel and place flesh into a food processor. Add apricots and lemon juice and process until smooth.
  4. Heat oil in a non-stick frying pan. When hot add haloumi squares and fry for 2-3 minutes each side or until golden. Serve hot on asparagus with sauce.