Ingredients

2 bunches asparagus spears, ends snapped off
2 courgette, thinly sliced (you can use a vegetables peeler)
2 large tomatoes, washed, quartered
½ cup watercress
150g halloumi cheese, sliced

Dressing Ingredients

1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 tablespoon mustard
1 tablespoon honey
1 clove garlic, minced
Salt and pepper to season

Instructions

Blanch the asparagus in a pot of boiling water for 3 minutes and then shock in cold water. Drain and toss together in a bowl with the courgette, watercress and tomatoes

Heat a pan. Brush the halloumi slices with a little olive oil and grill for 2 minutes on each side

Arrange all of the salad ingredients on a serving plate and top with halloumi

Combine all of the dressing ingredients and pour onto the salad.  Serve while warm