Name: Adam Liaw proves salad ingredients don’t need to be jumbled together after all
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 2 firm yellow peaches,stone removed and very thinly sliced; 1 red onion,very thinly sliced into rings; 4 cups baby rocket leaves,washed,dried and any brown ends trimmed; 2 cups basil leaves,washed and dried; 1 avocado,cut into thick wedges; 1 tbsp olive oil; 180g halloumi

Adam Liaw’s peach and halloumi salad.William Meppem

easyTime:<30 minsServes:4

Salad ingredients don’t have to be jumbled together. In fact,they’re often best when left separate and composed on the plate.

Ingredients

2 firm yellow peaches,stone removed and very thinly sliced
1 red onion,very thinly sliced into rings
4 cups baby rocket leaves,washed,dried and any brown ends trimmed
2 cups basil leaves,washed and dried
1 avocado,cut into thick wedges
1 tbsp olive oil
180g halloumi

FOR THE DRESSING

1 tsp Dijon mustard
1 tsp honey
2 tbsp white wine vinegar
3 tbsp extra virgin olive oil
salt and black pepper,to season

Method

Step1
Make the dressing by combining the mustard,honey and vinegar in a bowl,then whisking in the olive oil a little at a time. Season with salt and pepper.
Step2
Plate each salad individually. On a single plate,place piles of the peach,onion,rocket and basil and add a large wedge of avocado. The piles on each plate should be separate,but touching,and there should be space left for the halloumi.
Step3
Heat a medium frypan over medium heat and add the oil. Fry the halloumi for about 1 minute on each side until golden brown. Transfer to the plates and drizzle a little of the dressing over everything. Season again with salt and pepper and serve immediately.