If you have a braai why not put on some halloumi and croutons and make this delicious salad? If you don’t have one, no worries, the oven works too!

SERVES 4 // COOK TIME 30 mins

INGREDIENTS
For the salad
¼ cup olive oil
200g cherry tomatoes
Salt and black pepper
250g asparagus spears
200g halloumi, sliced
250g rocket
Handful fresh basil
Handful kalamata olives
For the croutons
2 slices rustic bread, torn into chunks
100 ml oil
Salt and pepper
For the dressing
6 cherry tomatoes, crushed
2 tbsp white wine vinegar
¼ cup olive oil
Salt and black pepper

METHOD
For the salad
1. Preheat oven to 200°C.
2. Place a griddle pan on high heat. Once hot, brush lightly with oil.
3. Toss the cherry tomatoes in a tablespoon of olive oil and season well. Place the tomatoes in a roasting dish in the oven and grill for 15 minutes until tender and charred.
4. Grill the asparagus in the griddle pan for 1–2 minutes on each side until charred.
5. Add the halloumi to the griddle pan and grill for 1 minute on each side until charred.
6. Place the rocket and basil into a mixing bowl and drizzle with 2 tablespoons of olive oil. Season well.
7. Toss the halloumi, asparagus, tomatoes and the olives with the rocket mix, and season well.
For the croutons
1. Shallow fry the chunks of bread in the oil until golden brown.
2. Strain the croutons on paper towel, season and add to the salad.
For the dressing
1. Whisk the tomatoes, vinegar, olive oil, salt and pepper together until well combined.
2. Serve with the salad.

Make the most of seasonal herbs and vegetables by creating this beautiful pesto, avocado and ricotta stuffed tomatoes dish.

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