Smoked Salmon, BBQ Asparagus and Halloumi With Salsa Verde

This recipe is quick and easy to make, perfect for a healthy weeknight dinner.

Smoked salmon is a great source of omega-3 fatty acids, while asparagus is high in antioxidants.

Halloumi cheese is high in sodium and fat, so should be eaten in moderation.

This recipe contains dairy and may not be suitable for those with lactose intolerance.

This recipe is high in protein, heart-healthy omega-3 fatty acids, and antioxidants.
Asparagus is also a good source of folate and vitamin K.

	20 asparagus spears , blanched
	400 g halloumi cheese , 8 thick slices
	400 g smoked salmon
	1/4 bunch flat leaf parsley
	2 lemons , juice of
	1/2 cup grated parmesan cheese
	50 g capers
	2 tablespoons olive oil
	salt and pepper
	arugula leaf

1.	In a small bowl, whisk together the lemon juice, olive oil, grated parmesan cheese, capers, and chopped parsley to make the salsa verde. Set aside.
2.	Preheat the grill to medium-high heat.
3.	Lightly oil the asparagus and halloumi slices on each side.
4.	Place the asparagus and halloumi on the grill and cook for 2-3 minutes per side, or until grill marks appear and the cheese is softened.
5.	To serve, arrange the smoked salmon, halloumi, and asparagus on a platter. Drizzle the salsa verde over the top and sprinkle with salt and pepper. Serve with a handful of arugula on the side.