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Peach, haloumi and avocado salad with basil vinaigrette

Name: Peach, haloumi and avocado salad with basil vinaigrette
Ingredients: 2 large Peaches (Main); 200 g Haloumi cheese, sliced (Main); 1 large Avocado, sliced (Main); 2 cups Rocket leaves; ½ cup Walnuts; 3 Tbsp Extra virgin olive oil; 1 Tbsp White wine vinegar; ½ Lemons, juice only; 1 tsp Dijon mustard, heaped; 1 tsp Honey, scant; ½ cup Basil leaves

Delaney Mes

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2 large	Peaches (Main)
200 g	Haloumi cheese, sliced (Main)
1 large	Avocado, sliced (Main)
2 cups	Rocket leaves
½ cup	Walnuts

3 Tbsp	Extra virgin olive oil
1 Tbsp	White wine vinegar
½	Lemons, juice only
1 tsp	Dijon mustard, heaped
1 tsp	Honey, scant
½ cup	Basil leaves

For this dressing, you can either blitz all ingredients in a small food processor, or you can finely chop the basil and then whisk with all other ingredients using a fork. Taste and adjust as necessary.
Fry the haloumi in a little oil over a medium heat until golden.
Grill the peaches on either a barbecue, griddle pan, or just a frying pan, over a high heat. Use a little oil and grill until slightly golden or charred.
To assemble the salad, scatter the rocket leaves on your serving platter. Add the avocado, peach, and haloumi. Scatter over the walnuts then drizzle over the dressing. Serve immediately.