Chargrilled asparagus and halloumi

Method

1. Put the cheese and asparagus in separate dishes and pour 1 tablespoon of the oil over each. Scatter the ground peppercorns over each side of the cheese and a little salt over the asparagus.
2. Mix the lemon juice with a pinch of sugar and whisk in 2 more tablespoons of the oil. Season with a pinch of salt and add the chopped parsley. Set aside.
3. Soak the capers in cold water for 5 minutes, then drain and dry on kitchen paper. Heat the remaining tablespoon of the oil over a high heat and fry the capers until dry and crisp. Tip onto kitchen paper to drain.
4. Heat a cast-iron griddle pan over a high heat. When it starts to smoke, turn the heat to medium and griddle the asparagus and lemon wedges on each side until tender – about 5 minutes. Cook the cheese for about 1 minute each side until nice brown stripes appear.
5. Divide the asparagus and haloumi between 6 plates. Scatter with the crispy capers, pour over the dressing and drizzle with extra olive oil. Serve as hot as possible with the lemon wedges.