Salad ingredients don’t have to be jumbled together. In fact, they’re often best when left separate and composed on the plate.
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
1 tsp Dijon mustard
1 tsp honey
2 tbsp white wine vinegar
3 tbsp extra virgin olive oil
salt and black pepper, to season
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.
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.
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.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up