By Lea Brink

Delicious with some red meat and crispy bread

You need:

400 g cut cooked beetroot

200 g halved pistachio nuts

 200 g halloumi slices

4 cut nectarines

200 g mixed lettuce

Salad dressing:

1 tablespoon mustard

3 tablespoons olive oil

1 tablespoon red-wine vinegar

1 teaspoon honey

Fry the halloumi in a pan until cooked and golden brown, about three minutes on each side.

Put the lettuce in a mixing bowl, add the beetroot, pistachios, halloumi slices and peach slices.

Mix the mustard, olive oil, red-wine vinegar and honey in a small bottle and shake the salad dressing well so that the vinegar and oil can mix.

Pour the salad dressing over the salad and stir through well.

Serve immediately.

Thjis salad will stay good for the rest of the day.