Honey-Glazed Peach Salad with Vinaigrette Dressing
Servings 4
Ingredients
- 1 tbsp Maille Honey Dijon mustard
- 2 tbsp balsamic vinegar
- Juice of 1/2 lemon
- 3 tbsp extra virgin olive oil
- Salt and freshly ground black pepper
- 3 ripe peaches or nectarines pitted and sliced
- 2 tsp clear honey
- 1 x 75g bag of watercress
- 2 tsp olive oil
- 250 g pack of halloumi cheese thinly sliced
- 100 g walnut halves
Instructions
- To make the vinaigrette dressing, mix together the Maille Honey Dijon mustard, vinegar, lemon
- juice and olive oil in a jug. Season with a little salt and pepper.
- Put the peach or nectarine slices into a bowl and add 2 teaspoons of honey. Mix together.
- Pre-heat a chargrill pan or the barbecue. Griddle the peaches or nectarines or cook on the barbeque for 2-3 minutes.
- Share the watercress between 4 serving plates or bowls. Arrange the peaches or nectarines on top.
- Brush the halloumi with the olive oil, then char-grill or barbecue for about 1 minute per side. Alternatively, heat the olive oil in a large frying pan and fry the halloumi until golden on each side.
- Add the halloumi to the salads, sprinkle with the walnuts and drizzle with the vinaigrette dressing.
