Grilled Asparagus, Zucchini and Halloumi Salad

1 cup cherry tomatoes (sliced in half)
1 teaspoon olive oil
salt and pepper to taste
1 handful asparagus (trimmed)
1 zucchini (sliced thinly)
1 teaspoon olive oil
1/2 pound halloumi (sliced 1/4 inch thick)
1/2 lemon (juice)
2 tablespoons basil pesto
1 tablespoon olive oil
1/2 lemon (juice)
2 handfuls spinach

Toss the tomatoes in the olive oil, salt and pepper and place skin side down on a baking sheet.

Roast the tomatoes in a preheated 400F/200C oven for 10-15 minutes.

Blanch the asparagus in boiling water and then rinse in cold water to stop the cooking process.

Toss the zucchini and asparagus in the olive oil, salt and pepper to coat.

Grill the zucchini and asparagus until they have nice grill marked, about 1-3 minutes.

Brush the olive oil onto the gill and grill the halloumi cheese.

Pour the lemon juice onto the halloumi.

Mix the pesto, olive oil and lemon juice in a bowl.

Toss everything together.

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