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Peach and halloumi salad

Tonia Buxton shares her recipe for warm halloumi and peach salad
peach and halloumi salad

This Greece-inspired peach and halloumi salad from Tonia Buxton is bang on trend and the perfect summer side to serve at your next impromptu barbecue

Serves    2
  • Ripe peaches 3, halved and stoned
  • Olive oil 2 tbsp
  • Halloumi cheese 250g
  • Red chicory 3, root intact, quartered
  • Spring onions 1 bunch, trimmed and chopped

For the dressing:

  • Red chilli 1, deseeded and finely chopped
  • Fresh coriander ½ large bunch, roughly chopped
  • White wine vinegar 5 tbsp
  • Clear Greek honey 3 tbsp
  1. For the dressing: place all the ingredients in a large, lidded jam jar and shake to mix well.
  2. For the halloumi salad: slice the peach halves into 5 wedges and cut the cheese into 1cm slices. Heat half the oil in a large frying pan and fry the halloumi for 3-4 minutes on each side. Remove from the pan and keep warm.
  3. 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.
  4. Add the remaining oil to the pan and fry the peaches over a high heat for 1 minute to soften and colour slightly.
  5. Gently combine all the prepared ingredients onto a big plate and fold in the dressing.

You will need

  • Ripe peaches 3, halved and stoned
  • Olive oil 2 tbsp
  • Halloumi cheese 250g
  • Red chicory 3, root intact, quartered
  • Spring onions 1 bunch, trimmed and chopped

For the dressing:

  • Red chilli 1, deseeded and finely chopped
  • Fresh coriander ½ large bunch, roughly chopped
  • White wine vinegar 5 tbsp
  • Clear Greek honey 3 tbsp

Method

  1. For the dressing: place all the ingredients in a large, lidded jam jar and shake to mix well.
  2. For the halloumi salad: slice the peach halves into 5 wedges and cut the cheese into 1cm slices. Heat half the oil in a large frying pan and fry the halloumi for 3-4 minutes on each side. Remove from the pan and keep warm.
  3. 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.
  4. Add the remaining oil to the pan and fry the peaches over a high heat for 1 minute to soften and colour slightly.
  5. Gently combine all the prepared ingredients onto a big plate and fold in the dressing.

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  • Ripe peaches 3, halved and stoned
  • Olive oil 2 tbsp
  • Halloumi cheese 250g
  • Red chicory 3, root intact, quartered
  • Spring onions 1 bunch, trimmed and chopped

For the dressing:

  • Red chilli 1, deseeded and finely chopped
  • Fresh coriander ½ large bunch, roughly chopped
  • White wine vinegar 5 tbsp
  • Clear Greek honey 3 tbsp
  1. For the dressing: place all the ingredients in a large, lidded jam jar and shake to mix well.
  2. For the halloumi salad: slice the peach halves into 5 wedges and cut the cheese into 1cm slices. Heat half the oil in a large frying pan and fry the halloumi for 3-4 minutes on each side. Remove from the pan and keep warm.
  3. 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.
  4. Add the remaining oil to the pan and fry the peaches over a high heat for 1 minute to soften and colour slightly.
  5. Gently combine all the prepared ingredients onto a big plate and fold in the dressing.