Heat a grill pan. Arrange yellow squash, zucchini and brinjal in the pan.
Add oil and cook it on a high heat. Add red and yellow bell peppers. Turn the vegetables over and grill.
Tear lollorosso, iceberg and romaine lettuce and place in a bowl. Roughly crush chikki and chop asparagus stalks.
Chop the artichoke pieces and add to the pan. Add cherry tomatoes and asparagus to the lettuce bowl.
Chop spring onion greens and add to the bowl. Chop spring onion bulbs and add to the pan.
Toss the vegetables lightly and transfer them to the bowl. Add chikki, honey mustard sauce and extra virgin olive oil.
Sprinkle salt, crushed black peppercorns and mix lightly. Serve.