Cover the potatoes in cold water. Add the sprig of mint, cover and bring to the boil. Simmer for 15 minutes or until the potatoes are just done.
Meanwhile, place all of the dressing ingredients into a sealed jar and shake until emulsified.
Drain the potatoes and drizzle over 2 tbsp of the dressing. Set aside.
Place the eggs in a pan of cold water. Bring to the boil and simmer for 6 minutes. Rinse under cold water immediately to stop the eggs cooking further.
Snap the hard bottoms off the asparagus spears and set aside to make stock later. Fry the asparagus over a medium heat in a tsp of olive oil for a few minutes. Turn to ensure even cooking. Alternatively grill.
Wash the halloumi to remove some of the salt. Cut into small chunks, then fry them in the asparagus pan (after the asparagus has been removed) for 4 minutes. Toss the cheese in the pan a couple of times to ensure it's nicely browned all over.
Line a salad bowl with the dried lettuce leaves. Spoon the potatoes over the top. Layer on the tomatoes, followed by the halloumi. Drizzle over a tbsp of the dressing. Peel and half the eggs and arrange over the top together with the asparagus and olives. Snip in the chives and serve. Pour any remaining dressing into a jug or bowl and serve alongside for people to help themselves.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.