1/4 cup olive oil
1/4 cup tarragon leaves, coarsley chopped
3 bunches asparagus, trimmed
200g haloumi, cut into 1cm thick slices
2 witlof heads, leaves separated
extra virgin olive oil, to serve
1. Put oil and tarragon in a small jug and whick with a fork until well combined. Coat asparagus in oil mixture.
2. Heat bbq grill to medium, put asparagus spears on grill and cook for 2 minutes until tender. Put haloumi slices on grill and cook for 1 min on each side or until golden on both sides.
3. Arrange witlof on a serving platter and top with asparagus. Break up haloumi into large pieces and sprinkle over asparagus. Drizzle with oil and serve immediately.
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