Peach, haloumi and avocado salad with basil vinaigrette
For the salad
|200 g||Haloumi cheese, sliced|
|1 large||Avocado, sliced|
|2 cups||Rocket leaves|
For the basil vinaigrette
- 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.
More ways with peaches from Delaney