1. Place your halloumi in an airtight container. Add 1 tbsp of olive oil and the Italian seasoning. Marinate for at least 30 minutes.
2. Preheat the oven to 400 degrees.
3. Prepare your chickpeas with my Crispy Chickpea recipe on my previous post. Place on baking sheet.
4. Cut about 20 asparagus pieces in half and place on a baking sheet with a tbsp of olive oil and 1/4 tsp salt. Place on the baking sheet and bake for about 20 mins or until crispy. If your asparagus is thicker, it may take longer.
5. While this is baking, make your salad dressing. Combine all dressing ingredients in a blender and blend until smooth.
6. Cut your 9oz block of halloumi into 4 separate pieces and pan fry for 2-5 minutes on each side until browned.
7. Slice your grape tomatoes in two and chop your fresh parsley, mint, and full nectarine. Add to your dish with arugula, asparagus, and halloumi. Top with dressing and chickpeas, then enjoy!