Cook the orzo according to package instructions in salted boiling water for 8-10 minutes. Drain and mix with olive oil, lemon zest, lemon juice, and torn basil.

Slice the halloumi into ½-inch thick pieces. Heat a skillet and fry halloumi for 2-3 minutes on each side until golden brown. Keep warm.

In the same skillet, add olive oil, chickpeas, paprika, and cumin. Cook for about 5 minutes until chickpeas start to brown.

Add chopped asparagus and minced garlic to the skillet, cooking for another 5 minutes until the asparagus is tender and bright green.

To serve, place a scoop of lemon orzo on plates, top with chickpea and asparagus mixture, and finish with crispy halloumi slices.