- Set your oven to 200°C / 400°F and let it come up to temperature.
- Fill a large saucepan with water, bring it to a rolling boil, then stir in the rice.
- Snap off the woody base of each asparagus spear and cut the remaining stalks into bite-sized pieces.
- Spread the asparagus out on a baking sheet and scatter the capers around it.
- Drizzle everything with olive oil, sprinkle with salt, and toss by hand until evenly coated.
- Cut the halloumi block in half lengthwise. Score the top of each half with criss-cross slits roughly 1 cm / ½ inch deep, then set them on the same tray.
- Slice the lemon into wedges and tuck them onto the tray too.
- Roast for 10–15 minutes, until the asparagus is fork-tender and the cheese has puffed open with a golden crust.
- While the tray is in the oven, whip up the herb vinaigrette. Mince the onion and herbs very finely and tip them into a jar. Pour in the olive oil and vinegar, season with salt and pepper, and shake until emulsified (or whisk the ingredients together in a small bowl).
- When the rice is tender, drain it in a colander and rinse well under cold water to wash away the excess starch, then tip it onto a wide serving platter.
- Scatter the peas over the rice, drizzle on most of the vinaigrette, and give everything a light toss.
- Shave the radishes into paper-thin slices and hull and slice the strawberries.
- Arrange the lettuce leaves, radish slices, roasted asparagus, capers, strawberries, and charred lemon wedges over the rice.
- Finish by laying the halloumi on top and spooning over the remaining vinaigrette.
- Bring the platter to the table while the cheese is still soft and warm.
Sunny Summer Rice Salad Topped with Halloumi and Strawberries
A bright warm-weather rice salad loaded with grilled halloumi, sweet strawberries, roasted asparagus, and a zesty herb vinaigrette.
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