To make the salsa zest one of the lemons into a medium bowl, then peel and segment 2 lemons and add to the bowl. Add the chopped olives and basil to the bowl. In a small bowl or measuring jug, whisk together the juice of the third lemon, the olive oil, and the honey and season with black pepper. Add the olive oil mixture to the olive and lemon mixture and set aside while you make the salad. 

To make the salad, bring a large pot of salted water to the boil. Divide the arugula (rocket) among 4 plates. When the water comes to the boil, plunge the asparagus into the water until just tender crisp, this shouldn't take longer than 2 minutes. Drain and immediately run under cold water. 

In the meantime, fry or grill the halloumi over high heat until golden brown. Divide the asparagus and the halloumi among the 4 plates and spoon over the salsa. 

Makes 4 servings.