Place spinach and rocket on a serving platter and set aside.
Heat a medium frying pan over a medium-high heat. Add in pepitas to toast for a minute or two, watching carefully to ensure they don’t burn. When golden and fragrant, set aside.
Add olive oil to the hot pan. Add in asparagus and sprinkle with salt and pepper. Cook for 2 minutes, tossing to coat in the olive oil. Continue to add in peach slices and cook in the pan for 2 minutes. Place on top of the spinach and rocket.
Add haloumi slices to the used pan and cook for 1–2 minutes on each side, until golden. Add to the salad with toasted pepitas, a drizzle of olive oil and a squeeze of lime.
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