Grilled Halloumi & Peach Salad: Grilled halloumi and grilled peaches dressed with a light honey lemon dressing and fresh basil
Can I just say that I’m in a great mood? Probably because it’s finally my-kind-of perfect-outside, and I don’t leave point A to arrive at point B half-wet from sweat and frizzy hair from humidity. The older I get, the more I realize just how much my mood is affected by the temperature outside. I’m not at the point where knee pains are predicting rain but I can tell I’m not that far off from it.
More reason for my jolly demeanor is that it’s still #CookoutWeek (ehm. Reminder. Enter the most awesome giveaway here) and that means that I’ve been more excited than usual about my weekly grub because I’m finally experiencing that flame-broiled goodness that give Burger King such high marks (comparatively). The Liptauer Burger was top shelf, and today’s dish will rise to join it: Grilled Halloumi & Peach Salad.
The idea for this came out of last month’s cookbook club selection Summer Food. For the most part I was underwhelmed by the book until I remembered that the gist of summer food is simplicity, and that book take that notion and runs with it. One of my clubmates remarked how she and her hubs died over the grilled halloumi with apricots, and so I figured I’d add my own twist on that basic recipe.
Halloumi is a great non-meat protein to grill because it’s not like normal cheese, and won’t ooze into the grill, but maintains its integrity by taking on some crusty grill marks. The peaches are just as easy, and the heat brings out any ripeness that just might not be there yet. The salad is finished with a simple lemon-honey vinaigrette and the whole shebang is topped with fresh basil.
Summer on a plate. For really.
- 14-16 ounces halloumi cheese, cut into four equal pieces
- 1/2 TB olive oil, for brushing the cheese
- 2 peaches, halved and pits removed
- 2 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp black pepper
- 2 TB lemon juice
- 2 TB olive oil
- 4 cups lettuce
- Preheat the grill to medium-high heat. Brush each side with the 1/2 TB olive oil.
- Once the grill is hot, place each peach half, cut side down. After ten minutes, add each cheese slab.
- After 4 minutes, flip the cheese and let them cook for an additional 3 minutes, until it looks like it's heated all the way through. Remove them and the peaches, and set aside.
- While the cheese and peaches are grilled. make the dressing by combining the lemon juice, mustard, honey, pepper and oil. Mix well.
- Assemble each plate with 1 cup lettuce, 1 slab cheese, 1/2 peach, sliced and drizzled with the dressing.
Written while breaking the fast.