LIVING GLUTEN FREE
December 23, 2016
A quick salad that’s the perfect accompaniment to any summer barbecue.
Prep time: 10 minutes | Cook time: 5 minutes
3 cups rocket
3/4 cup tinned sliced peaches
150g haloumi cheese
70g dried cranberries
3 tablespoons balsamic vinegar
Place the haloumi and peaches in a large non-stick frying pan over medium heat. Grill for two to three minutes on each side or until browned.
Meanwhile, add the rocket, walnuts and cranberries to a large salad bowl.
Remove the peaches and haloumi from the pan and place atop the salad.
Drizzle with balsamic vinegar and serve immediately.