This is a simple seasonal salad with potatoes, asparagus and haloumi cheese. The creamy lemon and buttermilk dressing is light and refreshing.

Serves 6-8.

Ingredients

• 650g, kipfler potatoes, washed, thickly sliced diagonally
• 3 bunches asparagus, trimmed
• 2 cups haloumi cheese, cubed
• 1/3 cup buttermilk
• 2 tbsp fresh lemon rind, one 5cm-piece, grated and another 5cm-piece, cut into thin strips to garnish
• 1 tbsp lemon juice
• 1 tbsp wholegrain mustard
• 1/2 cup fresh chives, finely chopped
• Oil spray

Method

1. Boil potatoes for 8–10 minutes or until tender. Drain well and set aside to cool for 5 minutes.
2. Preheat a chargrill or barbecue on high. Lightly spray the potato and asparagus with oil. Chargrill the potato for 1–2 minutes each side or until lightly charred. Transfer to a serving platter.
3. Chargrill the asparagus, turning, for 2 minutes or until tender. Transfer to the platter with the potato.
4. Combine the buttermilk, grated lemon rind, lemon juice and mustard in a small jug. Season with salt and pepper. Drizzle over potato and asparagus. Serve sprinkled with the chives and strips of lemon rind.