Asparagus with grilled haloumi and honey-seared endive

Method

1. To make the dressing, whisk all the ingredients together and season lightly.
2. To make the salad, snap the woody ends off the asparagus and peel them up to the top. Drop them into boiling salted water and cook for 10 minutes, or until tender. Refresh them in cold water and cut each spear in half on an angle.
3. Mix the honey with the cardamom, pepper and orange-blossom water. Heat the oil in a frying pan and sear the endive, cut side down first. Turn and sear the other side. Brush the cut side with the honey glaze, then turn back over and cook for a couples of minutes until the honey caramelises. Keep the pieces moving in the pan and add a splash of water if it looks as if the honey will burn. Remove from the heat and tip into a large mixing bowl.
4. Add the watercress, onion, walnuts and asparagus and dress with half the dressing. Divide the salad among 4 plates.
5. Heat the oil in a frying pan. Cut the haloumi into 8 slices and dust with a little flour. When the oil in the pan is almost smoking hot, add the cheese and fry them for 30 seconds on each side, until they are a rich golden brown. At the end of the frying, squeeze over the lemon juice and sprinkle with the chopped thyme.
6. Place 2 slices of hot haloumi on top of each mound of salad and drizzle the remaining dressing around the plate.