April 8th, 2012
Donna Hay - Simple Essentials
Place chervil leaves, 1/2 cup olive oil and garlic in a food processor, season with freshly ground black pepper and sea salt and process until smooth. Set aside.
Heat a large non-stick pan over medium-high heat. Add 1 tablespoon oil, asparagus, red pepper and chickpeas and cook, stirring, for 2-3 minutes or until warmed through. Remove from pan and set aside.
Place remaining oil and haloumi in pan and cook for 1-2 minutes each side or until crispy and golden brown.
Arrange haloumi and asparagus mixture on plates and drizzle with chervil oil.