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Nectarines and haloumi with walnut pesto

Pair in season nectarines with haloumi and walnut pesto for a winning starter.

Nectarines and haloumi with walnut pesto

Pair in season nectarines with haloumi and walnut pesto for a winning starter.

Serves 4

2 bunches rocket

1 cup walnuts

¾ cup olive oil

1 tbsp olive oil, extra

360g haloumi, sliced

4 nectarines, stone removed and cut into wedges

1 Place half of the rocket in the bowl of a food processor along with walnuts and olive oil. Season with sea salt and freshly ground pepper and process until mixture forms a coarse paste. Cover and refrigerate.

2 Heat extra oil in a large non-stick frying pan over medium-high heat. Cook haloumi in batches for 2-3 minutes on each side or until golden. Repeat with remaining haloumi, adding oil if needed. Drain on absorbent paper.

3 Place 3 slices of haloumi on each plate and top with remaining rocket and nectarine wedges. Serve with walnut pesto. 

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