Asparagus, Broad Bean and Halloumi Salad

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Step 1

Bring a pot of water to the boil and cook asparagus for 4-5 minutes until just cooked.

Step 2

Remove asparagus from the pan and cook broad beans for 2 minutes. Once cool enough to handle, chop the asparagus spears in half lengthwise.

Step 3

Place the mesclun mix over the base of a serving platter and then add the avocado, asparagus and broad beans. Scatter with cherry tomatoes and then almonds.

Step 4

Mix vinegar, oil, mustard and salt together and set aside.

Step 5

Heat a small pan or barbecue plate, add a splash of oil and quickly pan fry halloumi until golden on both sides.

Step 6

Transfer the hot halloumi straight to the salad. Drizzle salad with dressing and serve.