Grilled Peach, Halloumi and Dukkah Salad: A Refreshing Summer Dish
When the weather is glorious, Georgina Hayden has little desire to do any proper cooking. Turning the grill on for about 15 minutes is the maximum heat she wants to subject her home to, which is why, in the summer months, she eats this sort of salad on repeat: stone fruit with golden slices of halloumi is her favourite pairing. Add a little freshness with some sweetness and spice, and it becomes a glorious thing. You could even spoon it onto slices of toasted ciabatta for an open sandwich or elegant crostini.
Ingredients and Preparation
If you make your own dukkah, amazing; otherwise, you can pick up some pretty good mixes from most supermarkets these days. It really works here, and feel free to add more if you like. Prep time is 10 minutes, cook time 25 minutes, and it serves 4.
- 3 peaches
- Sea salt and black pepper
- Extra-virgin olive oil
- 90g rocket
- ½ bunch mint, leaves picked and torn
- 1 tsp dijon mustard
- Juice of 1 lemon
- 225g block of halloumi, cut into 1cm-thick slices
- 1 tbsp runny honey
- 2 tbsp dukkah
- 1 green chilli, halved and finely sliced – pith and seeds removed first, if you want less heat
Step-by-Step Instructions
Heat the grill to high. Halve and stone the peaches, then cut each half in half again. Arrange the peach quarters in a small to medium roasting tray, so they don’t have too much space between them, and season generously. Drizzle with olive oil, toss to coat, then grill for about eight minutes, until the edges of the peach wedges are a little charred and gnarly.
Meanwhile, put the rocket and mint leaves in a large bowl. When the peaches are done, transfer them to a platter, and reserve all the juices in the tray. Mix the mustard into the sweet peach juices, then whisk in the lemon juice and two tablespoons of olive oil. Taste and tweak the seasoning, then pour this dressing over the rocket.
Lay the halloumi slices in the now empty peach tray and pop them under the grill for five minutes, turning once halfway so the cheese goes slightly golden all over. Meanwhile, toss the dressing through the rocket and mint, then place on the grilled peach platter, dotting the fruit on top and around the leaves. As soon as the halloumi is ready, drape the slices over the top of the salad, finish with a drizzle of honey, sprinkle on the dukkah and sliced green chilli and serve right away.
