Courgette and peach salad
Sunshine on a plate! Fresh courgettes, sweet aromatic peaches, peppery rocket leaves and salty halloumi. Flavours that seem to work in perfect harmony and will take no longer than 15 minutes to make and 2 minutes to eat.
Side salad serves 2
2 small courgettes
1 ripe peach
Handful of rocket leaves
1. Place a griddle pan on medium heat then slice the courgettes length ways on a mandoline, or with a flat vegetable peeler into strips about 3mm thick. Place them in a bowl with 1-2 tablespoons of olive oil and a sprinkle of salt and mix to ensure courgettes are evenly coated. Gently lay each slice in the hot pan, making sure not to overlap any - you'll need to cook these in batches. It should take a few minutes to char on either side. Once cooked, remove from pan and leave to one side.
2. With the heat still under the griddle pan, add a drop of olive oil to it and cut the halloumi into 1cm thick slices. Add as much or as little as you want here, I used 3 slices and fry the slices until each side colours slightly.
3. Slice up the peaches in segments and plate up. Add a generous handful of rocket leaves to your serving dish and drizzle this with olive oli, followed by the courgettes, peaches and halloumi. The halloumi provides plenty of salt so you shouldnt need to add any extra. Add 1 teaspoon of pomegranate molasses and gently toss the salad, but add a little more if you fancy it a little sweeter.