Add one teaspoon cold pressed rapeseed oil or 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 with 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 rapeseed or olive oil and pour over the top of the salad.