This isn’t really a salad you fling together at the last minute, but rather, is carefully composed of sophisticated flavours: delicate sweet asparagus, the salty tang of haloumi and the astringency of endive (also called witlof). If possible, try to get white asparagus for this dish. It has a lovely delicate flavour, and these days is quite easy to find. Some people complain that they find endive too bitter, but here it is sautéed with honey, fragrant cardamom and orange-blossom water, which mellows it out in the mouth.