Peach and haloumi salad
Prep 10 mins
Cook 5 mins
Summer is the time to use all those beautiful stone fruit that are available, and we just love peaches in a salad. This one as a side salad or as the main event, straight from the barbecue or the pan – crisp-edged warm haloumi with lots of beautiful ripe peaches, some aromatics and a honey dressing.
2 tsp olive oil
1-2 haloumi, halved
1-2 white peaches, thickly sliced
Handful of mint
25 gm roasted pistachios, finely chopped
2 tsp roasted sesame seeds
¾ tsp dried Greek oregano
½ tsp coriander seeds
¼ tsp cumin seeds
2 tsp honey
Juice of ½ lemon
2 tbsp extra-virgin olive oil
1. For dukkah, combine ingredients in a bowl and set aside.
2. For dressing, whisk ingredients to combine. Season to taste.
3. Heat a cast-iron pan over high heat (see note). Add oil, then haloumi and turn once until warm and golden (2 minutes each side). Transfer to a platter or plates with peaches and herbs, drizzle dressing over, scatter with dukkah to serve.
N O T E
You can also cook the haloumi on a barbecue, and lightly grill the peaches also.
Recipe and image by Eatable.
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