Griddled halloumi, courgette and peach salad

Griddled halloumi, peach and courgette salad with basil, mint and pumpkin seeds

It’s summer time and peach season is here! It never lasts long enough and I’m taking full advantage. I’ve come to realise that I’m one of those people that likes mixing fruit in to savoury dishes so figured why not try it with peaches. This is probably the most unlikely combination that I’ve written about on this blog so far. Second only to my goats cheese beetroot, walnut and blueberry salad. Yet there is something about sweet peaches and salty halloumi that really works! I’ve added courgettes for bulk and pumpkin seeds for crunch here. I think it would be equally if not even nicer with some walnuts or hazelnuts as an alternative to pumpkin seeds or even in addition.

One word of warning, if your peaches are already very ripe and soft and juicy you may find it hard to griddle as they can tend to get a little too soft and mushy when cooked. If this is the case I would suggest just cutting the peach and adding it to the salad without griddling.

Serves 1 (when I suggested this my husband decided he’d have something else for dinner (the cheek!) and so I made a serving just for myself)

Time: 20 minutes

Ingredients

• 1 peach, cut in to wedges   

• 1 courgette, sliced in to ribbons or on the diagonal in to thin slices

• Approx 60g halloumi, sliced (I like to dice in to fingers as pictured but you can do whatever you like

• A large handful of salad leaves of your choice

• A small handful of pumpkin seeds, about 20 g

• A small handful of fresh mint leaves, roughly torn

• A small handful of fresh basil leaves, roughly torn

• About 1 tbsp extra virgin olive oil

• Juice of ¼ of a lemon

Method

1. Heat your griddle pan to high heat and lightly oil.

2. Griddle the courgette and peaches until you get nice char lines then flip over and griddle the other side. Likely about a minute or two on each side

3. Meanwhile, in a salad bowl you can prepare your dressing which in this case is simply some extra virgin olive oil, lemon juice a crack of black pepper and throw in your basil and mint leaves.  I don’t tend to add salt given the halloumi is very salty. You can always add it later if you like.  

4. Add the griddled courgettes and peaches to the salad bowl and gently toss in the dressing.

5. Griddle your halloumi, again it should only take a minute or two on each side.

6. Place the salad leaves in your serving dish then top with the courgettes and peaches and the dressing.

7. Add the halloumi, I leave this till last as halloumi goes tough when it cools, it’s best to eat it ASAP off the pan whilst still warm.

8. Sprinkle on the pumpkin seeds and enjoy!