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

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

November 20, 2023

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

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.
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.
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.