Grilled summer vegetables with creamy shallot dressing

Ingredients

• 60g eschalion shallots, diced
• 125ml olive oil
• 60ml white wine vinegar
• 2 tbsp runny honey or maple syrup
• 1 heaped tsp Dijon mustard
• Sea salt & cracked black pepper
• 3 large echalion shallots, sliced down the middle
• 2 fennel bulbs, cut into large wedges
• 2 tbsp rapeseed oil
• Sea salt and cracked black pepper
• 3 leeks,cut into 10cm lengths and slice down the middle
• 1 courgette, cut into large, diagonal slices
• Packet of vine tomatoes
• 125g asparagus spears, trimmed