For the dressing: place all the ingredients in a large, lidded jam jar and shake to mix well.
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.
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 high heat for 1 minute to soften and colour slightly.
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
For the dressing: place all the ingredients in a large, lidded jam jar and shake to mix well.
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.
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 high heat for 1 minute to soften and colour slightly.
Gently combine all the prepared ingredients onto a big plate and fold in the dressing.
For the dressing: place all the ingredients in a large, lidded jam jar and shake to mix well.
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.
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 high heat for 1 minute to soften and colour slightly.
Gently combine all the prepared ingredients onto a big plate and fold in the dressing.