Ingredients Instructions

8 ounces halloumi cheese 6 tablespoons extra-virgin olive oil, divided 1 bunch asparagus, thick woody ends trimmed 14 ounces whole artichoke hearts in brine, drained 1 pounds rotini pasta, cooked and cooled 1 pints cherry tomatoes, halved 1 small garlic clove, pressed or finely chopped 3 tablespoons roughly chopped fresh parsley 1 tablespoons roughly chopped fresh dill 6 tablespoons lemon juice from 2 lemons 1 teaspoons kosher salt 1/2 teaspoons black pepper

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1. Prepare the grill for Direct High Heat cooking (500°–550°F). Preheat for 15 minutes and brush the grill grates clean.
2. Set the grill to 550°F. Preheat for 15 minutes and brush the grill grates clean.
3. Slice the halloumi into ½"-thick slices. Brush both sides with 1 tbsp of the oil.
4. Toss the asparagus and artichokes in a large bowl with 1 tbsp of the oil and 1 tsp of salt.
5. Grill the halloumi, asparagus, and artichokes with the lid closed until the asparagus and artichokes are slightly charred and the cheese has good grill marks, about 3 minutes on the first side and 2–3 minutes on the second side.
6. Let the vegetables and cheese cool slightly, then chop them into bite-sized pieces.
7. Combine the asparagus, artichokes, halloumi, and remaining ingredients in a large mixing bowl.
8. The salad can be served immediately or stored in the refrigerator until ready to serve.