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

Supported by

Indy Coffee Box - Never have a bad coffee again
  • 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.
Supported by
Churchill
Indy Coffee Box - Never have a bad coffee again
Supported by
Churchill

Supported by

Churchill
Supported by
FOOD Magazine issue 187

Supported by

FOOD Magazine issue 187
Supported by
food newsletter banner

Supported by

food newsletter banner

6 issues only £25

When you subscribe for 6 issues (1 year)

PLUS FREE Indy Coffee Guide

Magazine and coffee guide subscrption

Hungry for more?

Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.