It’s been five years since we’ve featured a grilled peach. Five very long years.
How is that possible? When you take one of summer’s most delicious and juiciest fruits and add a little barbecue heat – magic!
And when you take that grilled peach and add some salty halloumi and a perfectly ripe tomato, the epitome of summer right there. End of summer I should say. Can you believe it? No, me either. In fact, I’m in denial so let’s never mention it again, okay?
Think of this salad as a summer version of our Maple Roasted Squash and Seared Halloumi Salad. But dare I say, it’s even better because, well, everything is better in the summer sun. It’s really got everything you want in a salad – salty, savoury, sweet and CROUTONS! If you ever find yourself a little unsatisfied after eating a salad, take a little lookie and see if you are missing out on some uber satisfying carbs. In order for a meal to really fit the bill for me, it’s gotta have it all – protein, fat, and carbs. If you’re missing one of these components in your meal, you’re probably going to be left feeling a little unfulfilled. And that is really no fun at all.
Not going to happen on my watch, and not going to happen after you eat this salad. As per usual in this house, there was also a deconstructed version served for the little ones who aren’t always apt to eating a plate of salad. Some grilled halloumi, tomatoes, peaches, croutons, and dressing were left in separate bowls for them to pick and choose what they wanted. Kind of like a DIY salad bar.
And I can tell you there was not a grilled peach left untouched. Make this salad ASAP, before it’s too late!
Dara
Grilled Peach and Halloumi Salad
Dietary | Vegetarian |
Meal type | Main Dish, Salad |
Ingredients
- 5oz arugula
- 2 Medium tomatoes (cut into wedges)
- 4 peaches (halved)
- 350 Gram package halloumi cheese (sliced vertically into four slices)
- 3 Tbsp canola oil (divided)
- 200 Grams whole grain baguette (cut into cubes)
- 1/2 Tsp salt
Dressing
- 1/4 cup canola oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp honey
- salt and pepper (to taste)
Note
This salad is best made right before serving. The croutons could be made a day or two in advance and kept in a sealed container or zip lock bag.
Directions
1. | Place arugula and tomatoes in a large bowl, set aside. |
2. | Preheat oven to 400 degrees and line a baking sheet with parchment paper. Toss bread cubes with 2 tbsp canola oil and salt and evenly spread out on baking sheet. Bake for about 7-10 minutes, until bread is brown and toasted. Set aside. |
3. | Preheat barbecue over medium high heat and brush peach halves with canola oil. Ensure barbecue is coated with oil or cooking spray and place peach halves cut side down and cheese slices on barbecue. |
4. | Cook both for about 2-4 minutes per side, until tender and grill marks start to form. Remove and set aside. |
5. | Place peach halves in bowl with arugula and tomatoes. Cube cheese and add to bowl. Add croutons and toss with dressing. Serve immediately. |
Dressing | |
6. | Combine all ingredients in a container and shake to combine. |
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