20 min 
4 
Easy Recipe by Callum Hann
STEP 1
Heat BBQ grill or a griddle pan over high heat
STEP 2
Placed sliced potatoes in a large bowl with rosemary, olive oil and a pinch of salt. Mix until potatoes are coated evenly.
STEP 3
Arrange potato slices in an even layer over the grill and cook for 3-4 minutes on each side until tender and lightly charred. Remove and set aside
STEP 4
Place the haloumi slices and asparagus onto the grill. Cook the haloumi for 2-3 minutes on each side until golden and slightly crispy. Grill the asparagus for 3–4 minutes, turning occasionally, until tender and lightly charred.
STEP 5
Meanwhile, in a small bowl, whisk together additional olive oil, lemon juice and a pinch of salt. Set aside.
STEP 6
Arrange the grilled potatoes, haloumi, asparagus, and tomato chunks on a serving platter. Scatter the basil leaves and toasted pine nuts over the top. Drizzle dressing over salad and serve immediately while warm.
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