Ingredients

• 1 tbsp olive oil
• 1 lb asparagus, trimmed
• 2 zucchini, thinly sliced
• 8 oz halloumi cheese, sliced
• Salt and pepper to taste
• 1 cup halved cherry tomatoes
• 2 tbsp balsamic glaze

Preparation

Coat the asparagus and zucchini with the olive oil and season with salt and pepper.
Grill over medium-high heat, turning frequently, until they turn bright green and develop nice grill marks. Remove them from the grill, and chop them into bite sized pieces. Transfer them into a serving dish.
Top the asparagus and zucchini with the cherry tomatoes and balsamic glaze.
Grill the halloumi on both sides over medium-high heat until it developes grill marks, about 2 to 3 minutes per side.
Serve the halloumi immediately over the salad.