Chargrilled Asparagus with Roasted Cherry Tomatoes and Haloumi Cheese

1. Preheat the oven to 340ºF (170ºC). Slice cherry tomatoes in half and place on a parchment paper-lined baking sheet with the skins facing down. Drizzle with olive oil and sprinkle with salt and pepper.
2. Place the cherry tomatoes in the oven and let them roast for 50 minutes or up to an hour, depending on how dry you’d like them.
3. As they are roasting, prepare your other ingredients. Snap the hard ends off your asparagus and toss the spears with olive oil, salt, and pepper.
4. Slice cheese, making sure it’s large enough not to fall through the gaps in the bbq (you can always slice it smaller later).
5. Remove cherry tomatoes from the oven and leave to cool. Fire up the bbq and grill the asparagus for about 15 minutes or until tender but still crisp, turning once. Grill the cheese for about 3 minutes per side.
6. Arrange the arugula, asparagus, cherry tomatoes, and cheese in layers on a flat serving plate. Drizzle with a combination of 1 tablespoon olive oil, balsamic vinegar, grain mustard, salt and pepper. Serves four as a side dish or two as a hearty dinner with bread on the side.