Arugula Peach And Halloumi Salad Food

ARUGULA PEACH AND HALLOUMI SALAD

Steps:

• Combine all salad ingredients (with the exception of the halloumi)
• Grease a cast-iron skillet with olive oil over med-high heat. The oil should be hot, but not sizzling.
• Add your halloumi and cook on each side for 2-3 minutes. It will sizzle when you add it to the pan. You want it to brown, but not burn.
• Combine all dressing ingredients.
• Top salad with desired dressing.
• Divide salad evenly and top each bowl with desired halloumi

GRILLED HALLOUMI AND ROASTED PEACH SALAD

Steps:

• Preheat a fan forced oven to 190 degrees celsius. Line a roasting tray with baking paper. Slice up the peaches into wedges, place in the tray and roast for half an hour or until caramelised.
• Slice the halloumi into thin rectangular pieces and fry in a little olive oil over a medium heat until browned on both side.
• To assemble the salad, generously spread the rocket over a plate or salad dish before evenly sprinkling over the mint leaves. Disperse the peach slices and halloumi over the salad before drizzling with olive oil and seasoning with sea salt and cracked black pepper.

GRILLED HALLOUMI & PEACH SALAD

Steps:

• Preheat outdoor grill or stove-top grill pan over medium-high heat.
• Spray peach segments with cooking spray or brush with olive oil then place on the grill. Add cheese to the grill too. Grill for 2-3 minutes per side until charred grill marks appear and peach is just starting to soften, flip and grill on the other side.
• Arrange the arugula on a salad dish, top with grilled peach segments and grilled halloumi slices. Top with toasted pine nuts.
• Whisk the olive oil and balsamic vinegar in a small bowl until combined. Drizzle dressing over top of the salad and season with salt and pepper to taste.