Griddled Halloumi and Peach Salad with Homemade Lemon Pesto

• Produce

  • 1 packed cup Basil, fresh leaves
  • 1 Courgette
  • 1 clove Garlic
  • 1 Lemon, Zest of
  • 1 Lemon, Juice of
  • 1 Peach
  • 15 Spears of fine asparagus

• Baking & Spices

  • 1 Pinch Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1/2 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 4 tbsp Pine nut

• Dairy

  • 3 tbsp Parmesan cheese

• Deli

  • 100 g Salad, mixed leaves

• Other

  • 225g (8oz halloumi, sliced

Found on kitchensanctuary.com

Description

Ingredients

• 225g (8oz) halloumi, sliced
• 1 tbsp olive oil
• Pinch of salt and pepper
• 15-20 spears of fine asparagus
• 1 courgette
• 100g (3-4 cups) mixed salad leaves
• 1 peach, de-stoned and sliced
• 1 tbsp pine nuts
• Zest of one lemon
• Lemon Pesto:
• 1 packed cup of fresh basil leaves
• 1 clove garlic, roughly chopped
• 3 tbsp pine nuts
• ½ cup extra-virgin olive oil
• 3 tbsp finely grated parmesan cheese
• Juice of 1 lemon
• Salt and pepper.

Directions

• First make the lemon pesto. Place the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the oil, parmesan and lemon juice and blend until finely chopped. Season to taste.
• Oil a griddle plate/pan and heat on a high heat. Place the slices of halloumi on the griddle and cook for 2-3 minutes each side until griddle lines appear. Remove from the griddle.
• Mix the oil, salt and pepper in a small bowl. Brush the asparagus with the oil and place on the griddle. Cook for 2-3 minutes, turning a couple of times until griddle marks appear. Remove from the griddle.
• Use a vegetable peeler to peel the courgette into long strips. Place the strips in the bowl with the seasoned oil. Gently stir to coat, then place the strips in a single layer on the griddle. Cook for 30-60 seconds until griddle lines appear. If the courgette is peeled very thinly, there is no need to turn it over. If it’s peeled a little thicker, turn it over and cook for a further 30 seconds on the other side. Remove from the griddle.
• Distribute the salad leaves between four plates and top with the halloumi, asparagus, courgette slices, peach slices, pine nuts and lemon zest. Serve with the lemon pesto.