Nectarine, Basil & Prosciutto Salad with Chilli Fennel Halloumi

Sweet, juicy nectarines work so well with crispy prosciutto shards which add texture and a hit of saltiness. When nectarines aren’t in season, tinned peaches work really well too. Air frying some halloumi cubes and then drizzling them with some honey, fennel seeds and chilli for the last few minutes of cooking means they are lovely and crispy but still soft in the middle and totally moreish. I could eat just a bowl of these on their own. With a basil, lemon and mustard dressing for the salad leaves and some toasted seeds for nuttiness, this is a delicious salad which delivers on every level.

(Serves 3 - £3.19 per portion)

1. Make your crispy prosciutto by lying 6 slices on a foil lined tray and baking at 160C fan/180C for 8-10 mins until crispy. Leave to cool and break into shards.
2. For the dressing, whizz half a bunch of basil in a small food processor with 4 tbsps extra virgin olive oil, the juice of a lemon, 1 tbsp apple cider vinegar, 1 tsp garlic granules and a pinch of salt and pepper and 1 tsp of honey. Taste and adjust as preferred.
3. Chop 200g of halloumi into cubes and air fry at 200C for 5-10 mins until golden and crispy. Mix 1 tbsp honey and 1 tbsp sweet chilli sauce with 1 tsp each of garlic granules and fennel seeds. Add to a bowl and toss the halloumi in the mixture so it’s well coated. Return to the air fryer for 2 mins.
4. Add 200g green salad leaves to a bowl (I used spinach and rocket) and pour over the dressing. Mix well and add the nectarine slices and halloumi. Toss together and serve with sprinkling of toasted sunflower or pumpkin seeds. Enjoy.