You will not need to use all the dressing - keep some in an airtight container in the fridge for your next salad.
Instructions
Slice the halloumi into .5cm thick pieces. Heat a pan over high heat. Add olive oil and when hot, add halloumi and cook quickly until browned on both sides. Remove and place on absorbent paper and when cool, break into bite-sized pieces.
Snap woody ends off asparagus and cut spears in half. Place in a pan of simmering, salted water. Steam for one minute then drain and place in an ice bath to arrest cooking.
Put pine nuts in a small container and toast in the microwave for 1-2 minutes.
Pour rocket into a large salad bowl. Toss in tomatoes, asparagus, halloumi and olives then finish with mint leaves and pine nuts.
For the dressing:
Combine all ingredients except olive oil. Slowly whisk in oil then season to taste. Dress over salad.
Recipe by Hotly Spiced at http://hotlyspiced.com/mediterranean-salad/