Char-Grilled Asparagus, Zucchini And Halloumi Salad - cooking recipe

Ingredients

3/4 lb cherry tomatoes, halved
2/3 cup olive oil
1/2 tbsp dried Italian herbs
2 cloves garlic, finely chopped
24 spears asparagus, woody ends snapped off
2 None large zucchini, sliced
7 oz halloumi cheese, sliced
2 tbsp all-purpose flour
None None FOR THE BASIL OIL DRESSING
1/3 cup olive oil
1/3 cup fresh basil leaves
1 clove garlic, crushed
1 1/4 cups arugula

Preparation

Preheat oven to 350\u00b0F. Line a baking tray with foil.
Toss tomatoes with 1/4 cup olive oil. Spread on prepared tray, skin-side down. Sprinkle with herbs and garlic. Season. Roast for 50 mins, or until semi-dried. Set aside to cool.
Meanwhile, blanch asparagus in boiling water for 3-4 mins. Drain and rinse under cold water. Drain. Toss with 2 tbsp olive oil. Season. Toss zucchini with 1 tbsp olive oil and season.
Heat a grill pan over high heat. Cook asparagus and zucchini for 1-2 mins, turning. Let cool.
Add remaining oil to grill pan. Dust cheese in flour, shaking off excess. Cook for 2-3 mins per side, until golden.
To make the dressing, combine olive oil, basil and garlic in a blender and pulse until smooth. Season. Toss with arugula, vegetables and cheese.