For the salad
|2 large||Peaches (Main)|
|200 g||Haloumi cheese, sliced (Main)|
|1 large||Avocado, sliced (Main)|
|2 cups||Rocket leaves|
For the basil vinaigrette
|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|
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- 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.