top of page

Ingredients

Method

180g halloumi cheese, sliced into 1cm thick rectangles
1 tbs extra virgin olive oil (EVOO)
2 yellow peaches, sliced into wedges
150g butter leaves or really anything you have on hand
50g pickled red onion (optional)
25g roasted slithered almonds
1 tbs nigella seeds

Vinaigrette Dressing
2 tbs extra virgin olive oil (EVOO)
1 tbs white wine vinegar 
Season to taste
 
Step 1. Heat a non-stick fry pan over a medium - high heat. 
Step 2. Drizzle halloumi slices with EVOO and cook in the pan until they become golden n caramelised, 1-2 minute each side. Drain the halloumi on kitchen paper. 
Step 3. Meanwhile assemble all salad ingredients on a serving platter. 
Step 4. For the dressing, add ingredients to a small glass jar or container, shaking the contents of the jar until emulsified (tip - the dressing will become thick and glossy). 
Step 5. Scatter the halloumi over the salad, before pouring over the contents of the vinaigrette. Voila! Now it's time to eat. 

Notes

Vegans, you can easily interchange cow's milk halloumi for a vegan alternative cheese, available from all leading supermarkets and selected specialty stores. 
 
Halloumi and Peach Salad
Halloumi & Peach Salad

While the weather is well and truly cooling down here in Australia, the good news for all of you summer fanatics (count us in) is that yellow peaches are still well and truly gracing our shelves. Which can only mean one thing....Grilled Halloumi & Peach Salads. 

 What an ABSOLUTE DROOL!  Get in before the seasons finished! We promise you won't be disappointed. 

Serves 2-4 (main or side) | 10 minutes max

bottom of page