1. Heat a frypan on medium heat, add a drizzle of extra virgin olive oil. Cook asparagus on the pan for 3-4 minutes, turning half way. Once cooked, transfer to a plate, add another small amount of extra virgin olive oil, spread around the pan then add haloumi slices and cook 1-2 minutes each side or until golden.
2. Whilst they are cooking whisk together ingredients for the dressing and pop the rocket leaves on a large serving platter.
3. Once asparagus and haloumi are cooked arrange over the rocket, drizzle with dressing, season with sea salt and black pepper and serve.