Haloumi with Asparagus and Red Sauce

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

Place capsicum and garlic on a baking tray in a pre-heated moderate oven (170ºC-190ºC) for 20 minutes.
Coat haloumi in flour then set aside. Blanch asparagus in boiling water then set aside.
Remove capsicum and garlic from oven, peel and place flesh into a food processor. Add apricots and lemon juice and process until smooth.
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.