3tbspfinely grated parmesan cheeseuse Italian-style vegetarian hard cheese for vegetarian version
Juice of 1 lemon
Salt and pepper
First make the lemon pesto. Place the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the oil, parmesan and lemon juice and blend until finely chopped. Season to taste.
Oil a griddle plate/pan and heat on a high heat. Place the slices of halloumi on the griddle and cook for 2-3 minutes each side until griddle lines appear. Remove from the griddle.
Mix the oil, salt and pepper in a small bowl. Brush the asparagus with the oil and place on the griddle. Cook for 2-3 minutes, turning a couple of times until griddle marks appear. Remove from the griddle.
Use a vegetable peeler to peel the courgette into long strips. Place the strips in the bowl with the seasoned oil. Gently stir to coat, then place the strips in a single layer on the griddle. Cook for 30-60 seconds until griddle lines appear. If the courgette is peeled very thinly, there is no need to turn it over. If it’s peeled a little thicker, turn it over and cook for a further 30 seconds on the other side. Remove from the griddle.
Distribute the salad leaves between four plates and top with the halloumi, asparagus, courgette slices, peach slices, pine nuts and lemon zest. Serve with the lemon pesto.