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.
