CAPTURE THE ESSENCE OF SUMMER

For the pesto:

200g Shelled pistachios

40g Basil leaves

80g Grated parmesan `

1 Large garlic clove

Juice & zest of 1 lemon

170ml Extra virgin olive oil

5 tbsp toasted pine nuts

Flaked sea salt & black pepper to taste

For the salad:

1 bag of watercress

300g halloumi

1 Candy beetroot

2 Ripe peaches

6 Mini red peppers or 2 large red peppers

1 Shallot

(Optional) edible flowers to garnish

1 - Start by creating the pesto. Add all of the ingredients together into a food processor, (reserving 2 Tbsp of toasted pine nuts) and blend for 30 seconds until just combined.

2 - Season to taste and add the reserved pine nuts. Place into a bowl and pop into the fridge.

3 - Turn on your oven to 170 C Fan. Lightly drizzle some olive oil onto your red peppers, and roast for 15-18 minutes until the skins have slightly blistered. Meanwhile, slice your halloumi into bite sized chunks and pan fry on a medium heat.

4 - Add your watercress to your serving bowl. Finely chop your shallot, peel & finely slice your candy beetroot and add to the bowl.

5 - Halve your peaches & remove the stone. Slice into segments and add on top of your salad - along with the pan fried halloumi & roasted red peppers. Spoon over half of your pesto on top of your salad and toss together.

6 - Garnish with edible flowers for the ultimate summer look.

1 - Start by creating the pesto. Add all of the ingredients together into a food processor, (reserving 2 Tbsp of toasted pine nuts) and blend for 30 seconds until just combined.

2 - Season to taste and add the reserved pine nuts. Place into a bowl and pop into the fridge.

3 - Turn on your oven to 170 C Fan. Lightly drizzle some olive oil onto your red peppers, and roast for 15-18 minutes until the skins have slightly blistered. Meanwhile, slice your halloumi into bite sized chunks and pan fry on a medium heat.

4 - Add your watercress to your serving bowl. Finely chop your shallot, peel & finely slice your candy beetroot and add to the bowl.

5 - Halve your peaches & remove the stone. Slice into segments and add on top of your salad - along with the pan fried halloumi & roasted red peppers. Spoon over half of your pesto on top of your salad and toss together.

6 - Garnish with edible flowers for the ultimate summer look. We would also recommend serving this salad with our gorgeous summer cocktail " Just Peachy Summer Cup".

1 - Start by creating the pesto. Add all of the ingredients together into a food processor, (reserving 2 Tbsp of toasted pine nuts) and blend for 30 seconds until just combined.

2 - Season to taste and add the reserved pine nuts. Place into a bowl and pop into the fridge.

3 - Turn on your oven to 170 C Fan. Lightly drizzle some olive oil onto your red peppers, and roast for 15-18 minutes until the skins have slightly blistered. Meanwhile, slice your halloumi into bite sized chunks and pan fry on a medium heat.

4 - Add your watercress to your serving bowl. Finely chop your shallot, peel & finely slice your candy beetroot and add to the bowl.

5 - Halve your peaches & remove the stone. Slice into segments and add on top of your salad - along with the pan fried halloumi & roasted red peppers. Spoon over half of your pesto on top of your salad and toss together.

6 - Garnish with edible flowers for the ultimate summer look. We would also recommend serving this salad with our gorgeous summer cocktail " Just Peachy Summer Cup".