Sweet Peach and Tarragon Salad Recipe

Step 1

Start by peeling the tarragon and basil leaves away from it's stalk. Place all leaves into your immersion blender jar and follow with the rest of your ingredients.

Step 2

Turn on your immersion blender and blend until fully incorporated. Reserve until you're ready to use.

Step 3

Slice your peaches into linear bite-sized pieces. Reserve in a bowl and follow with your honey aleppo pepper blend. Toss to combine.

Step 4

Next, peel your carrots. Once peeled, lay the carrot flat and put pressure on the peeler to create long tendrils that are able to be rolled. Reserve them until you are ready to plate.

Step 5

Lastly, cut into your avocado and peel away at the skin leaving you with two pieces. Next, evenly slice into the avocado to create neatly cut pieces to plate with.

Step 6

Using a hot pan, pan sear your halloumi by adding your avocado oil and allowing the cheese to brown. Be sure to keep a close eye so that it doesn't melt too much! Pat dry & slice as desired. Reserve.

Step 7

Note plating instructions below.

Step 8

Peel your sweet potato or carrots and cut them into large matchsticks.

Step 9

Reserve in water for a few minutes to remove starch.

Step 10

Next, cook the sweet potatoes or carrots until al dente. The carrots will take no more than 3 minutes after the water begins to boil. The potatoes may take up to 5 minutes. Strain and pat dry with a clean paper towel.

Step 11

To finish, coat the sweet potato or carrots in the remaining ingredients and cook in your air fryer (or oven) at 400 degrees fahrenheit for at least 10 minutes, shaking halfway through.

Step 12

Start off by plating the dressing as the first ingredient to hit the plate. Next, freely stack your peaches, carrots, or sweet potatoes on the plate following with your avocado, shaved carrots, and grilled halloumi.

Step 13

Next, add additional dressing and your aleppo pepper honey blend to the salad along with freshly cracked pepper. Serve & Enjoy!