Warm halloumi and asparagus salad

Method

1. Preheat the oven to 200ºC/Fan 180ºC.
2. To make the pesto dressing, put all the ingredients into a processor, and blend until smooth. Season to taste with freshly ground black pepper.
3. To make the salad, put the tomatoes in a roasting dish and drizzle over the balsamic vinegar. Roast in the oven for 20 minutes until the skin has softened. Once cooked, set aside in a serving dish.
4. Meanwhile, prepare your BBQ if using one. Otherwise, turn on the grill to a high heat and prepare a baking tray to put under the grill.
5. Lay the courgette slices on the baking tray or on your BBQ so that they’re not overlapping. Spray lightly with cooking oil and season with freshly ground black pepper. Cook for no longer than 4 minutes, turning over once. You may have to do this in batches. Once cooked, add to your serving dish along with the tomatoes.
6. Cook the asparagus on the BBQ or under a grill for around 3–4 minutes.
7. Once your vegetables are cooked, cook your halloumi on the BBQ or under the grill on a baking tray for around 10 minutes, so that it is slightly browned all over.
8. Combine all the salad ingredients in a serving dish. Drizzle your pesto over and garnish with torn basil.