1. Preheat the oven to 200°C / 400°F.

2. Deliver a big sauce pan to a boil and add the rice.
3. Trim off the thickest a part of the asparagus and chop the remaining into chunk measurement items.
4. Place them on a baking tray alongside with the capers.
5. Drizzle with olive oil and salt and toss to mix.
6. Divide the halloumi in half, lengthwise and reduce 1 cm / 1/2 inch deep criss-cross patterns on every of them and place on the tray.

7. Reduce the lemon in half wedges and add to the tray.
8. Let bake for 10-15 minutes or till the asparagus is tender and the cheese has opened up and acquired a golden crust.
9. In the meantime, make the herb French dressing. Chop onion and herbs finely and place in a jar. Add olive oil, vinegar, salt and pepper. Shake till all is combined (or whisk the elements collectively in a bowl).

10. When the rice is completed, rinse it totally in a colander to do away with further starch and place on a serving platter.

11. Add peas and many of the French dressing and toss calmly.

12. Shave the radishes thinly and slice the strawberries.
13. Prime the rice with lettuce, radishes, asparagus, capers, strawberries and the grilled lemon wedges.

14. Lastly add the halloumi and drizzle during the last of the French dressing.
15. Serve whereas the cheese nonetheless is heat and comfortable.