Page 52 - Fresh Magazine - Summer 2017

summe flvrs

Grilled halloumi and peach salad

Grilled Gluten free
Mediterranean
vegetable salad with
goats’ cheese Grilled halloumi and peach salad
SERVES 4 TO 6
SERVES 4 TO 6
100g pine nuts To make the dressing, just add the lemon zest and juice to the
2 medium red onions 1 bunch of asparagus, pesto, mix well and set aside.
2 courgettes, cut into ½cm slices about 200g Toast the pine nuts on a dry pan set over a medium heat for 3 to
lengthways olive oil, for brushing 4 minutes, until golden. Immediately remove from the pan onto
1 red pepper, cut into slices 1cm thick 4 ripe peaches, each a cold plate to stop the cooking process.
1 yellow pepper, cut into slices 1cm thick one cut into 6
1 aubergine, cut into ½cm circles wedges Trim the asparagus, brush with a little oil and cook on a hot
olive oil, for brushing on the vegetables 400g halloumi cheese, griddle pan until tender. Repeat with the peach wedges and
salt and pepper sliced cook until nicely marked, turning carefully to keep the fruit
200g goats’ cheese, crumbled 200g rocket intact. Finally, cook the halloumi until golden and marked on
1 x 15g packet of fresh basil both sides.
FOR THE DRESSING Toss the rocket with a little of the lemon pesto dressing and
FOR THE DRESSING 1 lemon, zest and place on a serving plate. Arrange the asparagus spears on top,
juice of 1 lemon juice followed by the peaches and halloumi. Scatter over the toasted
4 tablespoons olive oil 180g basil pesto pine nuts and drizzle over the lemon pesto. Any remaining pesto
2 tablespoons sun-dried tomato pesto will be delicious on freshly cooked pasta.
Mix all the dressing ingredients together in a
small bowl and set aside.
Peel the onions and cut into thin rings. Brush
all the prepared vegetables with olive oil
and season with salt and pepper.
Put a large griddle pan on a high heat. Grilled Mediterranean vegetable salad
Chargrill the vegetables one at a time,
turning when the griddle marks are nice and
dark. You might need to put on the extractor
fan or open a window, as it can get quite
smoky!
When all the vegetables are done, arrange
them on a large plate with the juices from
the cooked veg. Scatter over the crumbled
goats’ cheese and fresh basil leaves and
drizzle over the sun-dried tomato pesto
dressing. This is a great lunch dish or an
accompaniment to grilled meats for a main
meal.

Gluten free

50 | FRESH SUMMER 2017

048 Fresh_Summer 2017_salads_V19_KJ.indd 50 17/05/2017 16:43