Rocket, nectarine & haloumi salad

Layered with chewy brown rice this salad has great texture. It brings together peppery rocket, sweet nectarines and salty halloumi, a summery flavour explosion!

Ingredients

Salad ingredients

  • 1 packet rocket

  • 1 C brown rice, cooked and cooled

  • 190g packet of haloumi, sliced into 1cm rectangles

  • 1/4 C pine nuts

  • 1/4 C sliced red onion

  • 4 ripe but firm nectarines, halved and sliced

  • 1/2 large cucumber, sliced into rounds

  • 1 avocado, chopped into cubes

  • 8-10 basil leaves

Dressing ingredients

  • 3 Tbsp olive oil

  • 2 Tbsp apple cider vinegar or white wine vinegar

  • 2 tsp honey

  • 1/4 tsp salt

  • 1/4 tsp pepper

Directions

Roast the pine nuts in the oven at 180C for 6-8 minutes or until slightly browned. Remove and set aside. Cook the brown rice as per packet instructions and set aside to cool.

Layer the rice and rocket together on the base of a large shallow salad bowl or platter. Add cucumber, nectarines, avocado, red onion, basil leaves and pine nuts.

Make the dressing by shaking all the ingredients in a small jar until well combined.

Fry the halloumi slices in a frying pan on a medium to high heat, 2-3 mins on both sides with a little oil as they can stick. Place them straight on top of the salad. Pour dressing on top if serving immediately. The halloumi is at it’s best warm but if it cools down it will retain it’s salty flavour and develop a lovely squidgy texture. Serves 6.

Enjoy!

Yum! Sarah X

DinnerSarah Martelli