BEETROOT, HALOUMI & PEACH SALAD WITH WILD ROCKET AND SALTED MAPLE WALNUTS

1. To make the salted maple walnuts, preheat the oven to 150°C fan bake. Add the maple syrup, olive oil and water to a small pan and bring to the boil. Reduce by half, add the walnuts and cook over medium–high heat, stirring, until the liquid thickens and coats the nuts (3–5 minutes). Sprinkle with sea salt, transfer to a lined tray and bake for 8 minutes until golden. Cool completely on the tray. 
    

2. Slice the haloumi into small pieces and fry in a pan with a little olive oil until golden on both sides. Set aside. 
    

3. Whisk all dressing ingredients together in a small bowl or shake in a jar. Set aside. 
    

4. Pat the baby beets dry and cut into wedges. Halve the peaches, remove the stones and slice into wedges. Trim the snow peas, slice into thirds on an angle, cover with boiling water for 1 minute, then drain well. 
    

5. Assemble the salad on a large platter by layering half of the rocket, beetroot, snow peas, peaches, haloumi, walnuts and mint. Season lightly with flaky sea salt, then repeat the layers with the remaining ingredients. 
    

6. Drizzle with dressing just before serving, or serve the dressing on the side. 

• 2 packs LeaderBrand Pure ’n Ezy Baby Beets
• 1 bag LeaderBrand Wild Rocket
• 4–5 peaches
• 200g snow peas
• 200g haloumi
• 2 handfuls mint leaves

Salted Maple Walnuts

• 100g walnut pieces
• 3 tbsp maple syrup
• 2 tbsp olive oil
• 4 tbsp water
• Good pinch flaky sea salt

Dressing

• 4 tbsp red wine vinegar
• 5 tbsp olive oil
• 2 tbsp maple syrup
• 1 tsp wholegrain mustard
• ½ tsp Dijon mustard
• Sea salt, to taste