HALLOUMI GRILLED PEACH AND ASPARAGUS SALAD

Jacqueline Alwill

Brown Paper Nutrition

Summer on the table with this recipe. Salty, sweet, crunchy, bitter, a touch of sea salt, best balance you can create in flavours. Halloumi is quite a substantial cheese and holds itself so well in this salad, and such a yummy taste with the combination of sheep, goat and cows milk. This summer salad is great served with any protein you might like to add.

HALLOUMI GRILLED PEACH AND ASPARAGUS SALAD

GF : SF : V

Serves 4 as a side

4 yellow peaches, seeds removed and cut in quarters

2 bunches asparagus, ends trimmed

225 halloumi, sliced approx 5mm thick

olive oil

2 cups baby rocket leaves

Dressing:

2 teaspoons dijon mustard

2 tablespoons olive oil

Juice of half lime

Sea salt and black pepper

Heat a large grill plate on medium heat and drizzle with oil. Cook asparagus, peaches and halloumi on the grill for 3-4 minutes, turning half way. Whilst they are cooking whisk together ingredients for the dressing and pop the rocket leaves on a large serving platter. Once asparagus, haloumi and peaches are cooked arrange over the rocket, drizzle with dressing, season with sea salt and black pepper and serve.