Halloumi & Nectarine Salad
This simple salad is the very best thing to make with our rich, salty goats milk halloumi from Maltby & Greek and perfectly ripe stone fruit this summer. It’s a great sharing dish with a few elements that can be made ahead, but make sure not to cut the fruit too early as it will discolour, and to serve the halloumi right from the pan for maximum squeakiness!
Instructions
1. To make the dressing, whisk together the ginger syrup, sherry vinegar and olive oil. Finely chop the step ginger and stir it into the dressing along with the chopped chilli. Don’t be tempted to add any salt, as the halloumi has enough salt for the entire dish. Set aside.
2. To make the croutons, roughly tear the sourdough into small pieces. Heat a generous glug of extra virgin olive oil in a large, non-stick frying pan set over a medium high heat. Cook the bread pieces until crunchy and golden, then set aside.
3. Wipe out the frying pan and heat it again over a high heat with another splash of oil. Meanwhile, thickly slice the halloumi and pat dry with kitchen paper.
4. Pan fry the halloumi on each side until golden, and instantly add to the salad platter
5. To start assembling the salad, scatter the rocket across a large serving platter, and arrange the sliced nectarines. Add the sourdough croutons.
6. Spoon over the dressing, finish with cracked black pepper and serve immediately.
Ingredients
Available in store
- - 1 ball of Opies stem ginger + 2 tsp of the syrup from the jar
- - 2 tsp sherry vinegar
- - 2 tsp extra virgin olive oil, plus extra for frying
- - 1 red chilli, deseeded and finely chopped
- - 1 thick slice Gilda sourdough
- - 2 generous handfuls rocket
- - 2 ripe yellow nectarines, peeled and sliced
- - 1 x 290g block goats milk halloumi
- - freshly cracked black pepper