Nectarine and halloumi salad with basil and sumac

A recipe gleaned from a newspaper written by Eleanor Steafel


Fried and roasted nectarines, laden with browned halloumi, sliced red onion and a dressing of chilli, honey, lemon juice, olive oil, garlic and pomegranate molasses.

Just a pinch of sumac to finish it.

Perhaps it needed a bit more red onion.