• Trim ends of asparagus and cut in half. 
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook asparagus until tender, 5-6 minutes. Add a dash of water to the pan to help asparagus cook. Transfer to a large bowl, season and allow to cool slightly. 

• Meanwhile, slice avocado in half, scoop out flesh and roughly chop.
• Cut halloumi into 1cm slices. 
• Thinly slice garlic. 
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• When the asparagus is cooked, wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). In the last minute of cook time, add lemon pepper seasoning and garlic, and cook until fragrant.
• Remove pan from heat, add the honey, turning chicken to coat. Transfer to a plate and cover to keep warm.
• Wash out frying pan and return to medium-high heat with a drizzle of olive oil. Cook halloumi, until golden brown, 1-2 minutes each side.

TIP: The chicken is cooked when it is no longer pink inside.

• To the bowl with cooled asparagus, add mixed salad leaves, avocado, a drizzle of olive oil and balsamic vinegar. Toss to coat and season to taste.
• Slice chicken.
• Divide asparagus salad, halloumi and lemon pepper chicken between plates. Enjoy!