Summer fruits are currently on their last legs in Australia.
And this salad is the ideal way to use one of my faves – juicy and sweet white nectarines.
If you’re a regular on this blog or my instagram, you’ll likely be familiar with my love for salads. And how deliciously diverse my definition of that term is!
This is a great example of a light and summery-inspired salad that I enjoy at home.
It feels special, tastes incredible, is loaded with nutrition and takes next to no time or skill.
Once summer ends, swap out the seasonal fruit for something else. Grapes, berries or even melon would all work in place of the stone fruit.
- 2 generous handfuls baby spinach leaves, roughly chopped
- 3 medium red radishes, sliced and cut into 'sticks' lengthways
- 1 cucumber, peeled and diced
- 1 handful snow pea sprouts, roughly chopped
- ¼ small red onion, finely sliced
- 15 green beans, topped, tailed and roughly chopped
- ¼ cup fresh mint leaves, roughly chopped
- ¼ cup fresh coriander leaves, roughly chopped
- ½ small avocado, flesh scooped out and diced
- 1 medium tomato, cut into thin wedges
- ¼ cup unsalted pecans, roughly chopped
- 2 white nectarines, cut into thin wedges
- 150g haloumi
- Butter, to cook
- Drizzle of extra virgin olive oil, to taste
- Dash of caramelised vinegar, to taste
- Salt and pepper, to taste
- Prepare all vegetables as above and add to a large salad bowl
- Mix well
- Bring a frypan to medium-high heat
- Coat pan well with butter
- Slice haloumi block lengthways
- Once hot, add both pieces to pan
- Continue to move pan gently around
- Cook 1-2mins each side and remove once golden
- Transfer haloumi to a board and slice or dice as preferred to distribute through salad
- Once haloumi is added, dress with remaining ingredients and season to taste