bohemianwanderer – This grilled peach and halloumi salad combines sweet fruit, salty cheese, fresh herbs, and a tangy lemon dressing. The recipe takes 10 minutes to prepare and 25 minutes to cook. It serves four people and works well as a light meal or side dish.
The dish starts with three peaches, which are grilled until their edges become lightly charred. The cooking process brings out the fruit’s natural sweetness while adding a subtle smoky flavour.
Begin by heating the grill to a high temperature. Halve the peaches and remove their stones. Cut each peach half in half again to create four wedges from each fruit.
Arrange the peach quarters in a small or medium roasting tray. Keep the pieces relatively close together without leaving excessive space between them.
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Season the peaches generously with sea salt and black pepper. Drizzle them with extra-virgin olive oil and toss until the pieces are evenly coated.
Place the tray under the grill and cook the peaches for approximately eight minutes. Remove them once their edges become slightly charred and caramelised.
While the peaches cook, prepare the salad leaves and herbs. Place 90g of rocket and half a bunch of torn mint leaves into a large bowl.
Once the peaches are ready, transfer them to a serving platter. Keep all the sweet juices remaining in the roasting tray.
Add one teaspoon of Dijon mustard to the peach juices. Whisk in the juice of one lemon and two tablespoons of extra-virgin olive oil.
Taste the dressing and adjust the seasoning as needed. Pour the finished dressing over the rocket and mint leaves.
The peach juices provide natural sweetness to the dressing, while mustard and lemon add acidity. The combination helps balance the rich and salty halloumi.
Warm Halloumi Salad Finished With Honey, Dukkah and Chilli
While the halloumi cooks, toss the dressing thoroughly through the rocket and mint. Make sure the leaves are evenly coated without allowing them to become too soft.
Transfer the dressed rocket and mint onto the platter containing the grilled peaches. Arrange the fruit among and around the salad leaves.
As soon as the halloumi becomes golden, remove it from the grill. Drape the warm cheese slices over the top of the salad.
Finish the dish with one tablespoon of runny honey. Drizzle it across the halloumi and grilled peaches for an additional layer of sweetness.
Sprinkle two tablespoons of dukkah over the salad. The Middle Eastern spice and nut mixture adds texture and a savoury, aromatic character.
Finally, add one finely sliced green chilli. Remove the pith and seeds before slicing if you prefer a milder level of heat.
Serve the salad immediately while the halloumi remains warm. The contrast between warm cheese and grilled peaches gives the dish much of its appeal.
The grilled peaches provide sweetness and a lightly charred flavour. Halloumi contributes saltiness and a firm, chewy texture.
Rocket adds a peppery character, while fresh mint brings a cooling herbal note. Lemon and Dijon mustard provide acidity that balances the richer ingredients.
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Honey reinforces the sweetness of the peaches without overwhelming the savoury elements. Dukkah adds crunch, while green chilli introduces freshness and heat.
The recipe requires relatively little preparation despite offering several contrasting flavours. Using the same roasting tray for the peaches and halloumi also helps simplify the cooking process.
The peach juices become part of the dressing rather than being discarded. This approach adds another layer of fruit flavour to the finished salad.
