This article was written for Annabel & Grace, which is now part of Rest Less.
Recently Grace and I recorded a podcast with Jane Gordon and before we began I gave them both lunch. This, warm Halloumi and Peach Salad, was one of the salads I served them and honestly there was nothing left by the end. It is an absolute favourite of mine and having just returned from Corfu I could imagine I was still there! I did not have any chicory so I cooked all the other ingredients and laid it on a bed of rocket (as in the picture below).
Ingredients: serves 2 as main or 6 as a meze
- 3 ripe, firm peaches, halved and stoned
- 2 tbsp olive oil
- 250g halloumi cheese
- 3 red chicory, root intact, quartered
- 1 bunch of spring onion, trimmed and chopped diagonally into 5 cm slices
For the dressing:
- 1 red chilli, deseeded and finely chopped
- ½ large bunch fresh coriander, roughly chopped
- 5 tbsp white wine vinegar
- 3 tbsp clear Greek honey
How to prepare:
First make the dressing: Place all the ingredients in a large, lidded jam jar and shake to mix well.
Cut the peach halves into 5 wedges. Cut the cheese into 1cm slices. Heat half the oil in a large frying pan and fry the halloumi for 3-4 minutes in each side or until a golden crust forms. Remove from the pan and keep warm.
Add the chicory and spring onions to the hot oil, fry for a minute or two to lightly colour and wilt the leaves. Transfer to a plate lined with absorbent kitchen towel.
Add the remaining oil to the pan and fry the peaches over a hight heat for 1 minute just to soften and colour slightly.
Now gently combine all the prepared ingredients onto a big plate and fold in the dressing.