- Step 1
To make the dressing, combine all the ingredients in a small screwtop jar and seal tightly. Shake to combine, and season with a little salt and ground white pepper, to taste. Set aside for the flavours to mingle while you make the salad.
- Step 2
Trim the ends from the asparagus, and place into a heatproof bowl. Cover with boiling water, and stand for 1 minute. Drain and plunge into a bowl of iced water. Leave to cool for 2 minutes, then drain and pat dry with paper towels.
- Step 3
Heat the olive oil in a non-stick frying pan over medium high. Cook the haloumi slices for about 1 minute each side, until golden brown. Transfer to a plate.
- Step 4
Arrange the rocket, turkey, cherries and onion on a serving platter. Top with the asparagus and haloumi, and drizzle with half the dressing (keep the rest to be added to taste). Serve.