Make the dressing by adding all the ingredients into a blender or bowl and whizzing with a hand whizz. Taste and adjust seasoning if needed. Place in the fridge until needed.

Tail your asparagus and cut the end off, I like them on a angle but anything is good!

Top and tail your beans.

In a non stick pan over a medium heat, add the butter and a splash of oil.

Season your produce and add to the pan once hot. Squeeze over a little lemon juice while cooking to perfection. Once cooked, take out of the pan and leave to the side while you prepare the other ingredients.

Place a generous handful of salad mix bag into your bowls

Drizzle with olive oil and squeeze of lemon

Half your avocado and remove the stone.

Take a saucer and cover with sesame seeds.

With a large (but not cumbersomspoon, take your avocado out of the skin, in one piece is the aim. Press it into the sesame seeds then place onto the salad leaves.

Take some of the dressing and place into ramekins and nuzzle into the salad leaves too.

Chop your tomatoes and add them, season generously.

Time to cook your haloumi. Slice first into your desired size and thickness, I did thick pieces today for the ooze.

Heat a little oil in a pan over a medium heat and cook on a medium heat until golden on all sides.

While it is cooking, add the asparagus and beans to the salad. Have your pomegranate seeds ready to sprinkle after the haloumi comes out of the pan.

Once all your elements are on, drizzle with a little olive oil and if you like extra dressing, coz we all love a little extra, don’t we? X

Happy cooking xx Jana