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Summer on the table with this recipe. Salty, sweet, crunchy, bitter, a touch of sea salt, best balance you can create in flavours. Halloumi is quite a substantial cheese and holds itself so well in this salad, and such a yummy taste with the combination of sheep, goat and cows milk. This summer salad is great served with any protein you might like to add.


GF : SF : V

Serves 4 as a side

4 yellow peaches, seeds removed and cut in quarters

2 bunches asparagus, ends trimmed

225 halloumi, sliced approx 5mm thick

olive oil

2 cups baby rocket leaves


2 teaspoons dijon mustard

2 tablespoons olive oil

Juice of half lime

Sea salt and black pepper

Heat a large grill plate on medium heat and drizzle with oil. Cook asparagus, peaches and halloumi on the grill for 3-4 minutes, turning half way. Whilst they are cooking whisk together ingredients for the dressing and pop the rocket leaves on a large serving platter. Once asparagus, haloumi and peaches are cooked arrange over the rocket, drizzle with dressing, season with sea salt and black pepper and serve.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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