Roasted cherry tomato, avocado and asparagus and haloumi salad

Continuing my dream of spring heres an easy salad to make to enjoy along side a nice piece of steak or a roasted chicken.

Ingredients

1-2 punnets of cherry tomatoes halved
a couple of handfuls each of baby spinach and or rocket
2 bunches of asparagus ends cut and sliced in half lengthwise
1-2 nice ripe avocados halved skinned and sliced
3-4 sun dried tomatoes thinly sliced
400gm haloumi sliced into 1cm slices
4 tablespoons of toasted pine nuts
handful of basil

Dressing
glug of good quality olive oil (not he olive oil you cook with)
zest and juice of lemon

OR

Dressing
half a cup of plain yoghurt
zest and juice of a lemon
1/2 teaspoon paprika (smoked or otherwise)

So preheat the oven to 160 degrees

Toss the tomatoes in a little olive oil and place on a baking tray. Season. Cook for half an hour to 3/4 of an hour till juicy. If you only have a bbq I put them on a medium grill and turn regularly till cooked. Let cool

Toss the asparagus in some olive oil and bbq until tender. Or put in a hot pan and stir fry till tender

Cook the cheese in a hot pan with a little olive oil. 30 seconds each side and don't worry if it melts it will firm up on a plate

Now to make the salad. You can make on individual plates or all together on a big platter. I like the platter because you can pile it up and all that color looks awesome.

Spinach and or rocket scattered on the bottom. Asparagus next then tomatoes and haloumi interchanged in layers.  Place the avocado slices on top and sprinkle over the sliced sun dried tomato and pine nuts.

Drizzle over the dressing you choose to use and garnish with the basil leaves.