Asparagus, Spinach, Beetroot and Halloumi Salad

250 g fresh asparagus
1 teaspoon grated lemon zest
250 g halloumi cheese
100 g baby spinach
200 g salad beetroot
100 g pomegranate seeds
2 tsp pomegranate molasses
3 tsp cold pressed olive oil

Add one teaspoon of olive oil to a frying pan. Cook the asparagus for two-three minutes until it starts to take on a little colour and soften. Sprinkle the lemon zest towards the end. Remove from the pan and set aside.

Add the sliced halloumi to the pan - you may want to cook it in batches so as not to overcrowd the pan. Cook for two minutes on one side and then flip the slices over.

Scatter the baby spinach over a large plate, roughly chop the beetroot and add, then scatter over the pomegranate seeds, the warm asparagus and warm halloumi cheese.

For the dressing, mix a little pomegranate molasses with some olive oil and pour over the top of the salad.

from: renbehan.com