Glaze the beetroot in honey and finish with balsamic vinegar.
Mix the chick peas with the cumin and tarragon.
Blanch the asparagus and French beans.
Make the dressing by combing the wholegrain mustard, crème fraîche, mustard seed, and mayonnaise.
Combine the asparagus, beans, chick peas, tomatoes and chives.
Fold in enough dressing to coat, but reserve some to finish at the end.
Grill the marinated halloumi and place on the base of the plate.
Arrange the salad on top and finish with the beetroot crisps, additional dressing, squeeze of lemon juice, green oil and chervil.
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