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Adam Liaw proves salad ingredients don’t need to be jumbled together after all

Adam Liaw
Adam Liaw

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Adam Liaw’s peach and halloumi salad.
Adam Liaw’s peach and halloumi salad.William Meppem

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

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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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Adam’s tip: Always buy Australian fruit and always buy in season. In a country with a climate as variable as ours, there’s no reason to buy imported fruit, and waiting for a fruit to come into season is one of the best bits.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.smh.com.au/goodfood/recipes/adam-liaw-s-peach-and-halloumi-salad-20231120-p5eld9.html