6x greengage plums -halved and stoned (Rosedale Orchard)
1 packet small lettuce leaves, baby romaine or a mix bag of salad greens (recommended vendors Waewae, Janefield)
10 large fresh mint leaves (Janefield Hydroponics)
1/2 cup pistachios - coarsely chopped
1 packet of halloumi (Whitestone Cheese)
3 Tbsp rice wine vinegar
3 Tbsp maple syrup
1.5 Tbsp olive oil
Salt & pepper, to season
Put all the dressing ingredients in a jar, shake well, and set aside.
Slice the Halloumi into lengths and cook on a skillet, then set aside.
On a platter lay out the lettuce greens, place the greengage plums and halloumi on top, and sprinkle with the chopped pistachios, and mint leaves.
When you are ready to serve, drizzle the dressing over the top.
Recipe by: Elizabeth Marshall