Summer Peach and Haloumi Salad

Updated at: Thu, 17 Aug 2023 07:02:27 GMT

Step 1

Make Mint Dressing Make sure your peaches are ripe before starting this recipe (see Kitchen hack). Reserve a few small leaves, then finely chop the mint, discarding the stems. Put the chopped mint , 2 tbs white wine vinegar , 2 tbs olive oil and 2 tsp honey in a large bowl. Season with salt and pepper and whisk to combine. Set aside to develop the flavour.

Step 2

Grill Peaches Preheat the grill to high. Line 2 oven trays with foil. Cut the peaches into wedges. Put on a lined tray, drizzle with 2 tsp olive oil and 2 tsp honey and toss to coat. Grill for 5-6 mins until tender and golden.

Step 3

Make garlic croutons Meanwhile, cut the garlic breads in half, then cut into 2cm chunks. Put on the remaining lined tray and grill, tossing halfway, for 2-4 min until lightly toasted.

Step 4

Pan fry haloumi Thinly slice the haloumi. Heat 2 tsp olive oil in a large frypan over medium-high heat. Cook the haloumi for 1-2 mins each side until golden. Remove the pan from the heat.

Step 5

Serve! Add the rocket to the dressing and toss to combine. Taste, then season with salt and pepper. Put the rocket on a serving platter and top with the grilled peach , croutons and haloumi. Drizzle with any peach tray juices. Scatter over the reserved mint leaves and enjoy!

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