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.
