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

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.

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Peach and halloumi salad

Tonia Buxton shares her recipe for warm halloumi and peach 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

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.

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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.