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Halloumi, Peach and Arugula Salad

Servings 4 people

Ingredients
  

  • 1 block haloumi about 8 oz/225 g
  • 2 large peaches
  • 6 cups baby arugula
  • Olive oil for drizzling
  • 1 bunch basil
  • 1 lemon Grated zest
  • 1/3 cup fruity extra virgin olive oil more for later
  • 1-2 tbsp good quality balsamic vinegar
  • Flaked sea salt
  • Cracked black pepper

Instructions
 

  • Preheat grill to medium-high heat, about 400 ̊F-500 ̊F.
  • In a blender or food processor, pulse the basil leaves and lemon
    zest together until the basil is chopped up.
  • While the motor is running, add the oil through the feed tube until
    you have a smooth purée (between 30 and 60 seconds). Set aside.
  • Cut the haloumi into 1⁄2-inch-thick slices. Quarter the peaches.
  • Drizzle and toss the haloumi and peaches with olive oil.
  • Grill the peaches until grill marks appear on the flesh sides.
  • Grill the haloumi on each side until grill marks appear and the
    cheese releases.
  • In the meantime, gently toss the arugula with some of the
    vinaigrette. Place on a platter.
  • Top the dressed arugula with the grilled peaches and haloumi.
  • Drizzle with the balsamic vinegar, sprinkle with flaked salt, cracked
    pepper and a little more olive oil. Dollop a little more vinaigrette on
    top of the grilled haloumi and peaches.
  • Serve warm or at room temperature.