Ingredients:

  • 1/4 cup Extra Virgin Olive Oil (for vinaigrette)
  • 3 Tbsp Fresh Lime Juice
  • 1 tsp Honey or Maple Syrup
  • 2 Tbsp Fresh Mint, finely chopped
  • 1/2 tsp Red Chilli Flakes
  • Pinch Salt
  • Pinch Freshly Ground Black Pepper
  • 8 oz block Halloumi Cheese, cut into 1/2-inch thick slices
  • 2 large Peaches, firm but ripe, halved and sliced
  • 5 oz bag Rocket (Arugula), washed and dried
  • 1/4 small Red Onion, thinly sliced
  • 1/4 cup Pistachios, roughly chopped
  • 1 Tbsp Olive Oil (for grilling)

Instructions:

  1. Whisk the Vinaigrette: In a small bowl, combine the olive oil, lime juice, honey, chopped mint, chilli flakes, salt, and pepper. Whisk vigorously until emulsified. Taste and adjust acid or sweetness as needed, then set aside to allow flavors to meld.
  2. Prep the Produce: Slice the halloumi and peaches. Slice the red onion thinly. Ensure the rocket is thoroughly dry.
  3. Toast the Pistachios: Gently toast the chopped pistachios in a dry pan over medium heat for 2–3 minutes until fragrant. Set aside to cool completely.
  4. Heat the Pan: Place a griddle pan or cast-iron frying pan over medium-high heat. Add 1 Tbsp of olive oil and let it heat until shimmering.
  5. Sear the Halloumi: Place the halloumi slices in the hot pan, ensuring not to overcrowd it. Cook for 2–3 minutes per side until deeply golden brown and crispy. Remove and set aside.
  6. Caramelise the Peaches: Place the sliced peaches (cut side down) onto the hot pan. Cook for 1–2 minutes until soft spots and light caramelisation appear. Remove immediately.
  7. Layer the Salad: In a large bowl, lightly toss the dry rocket leaves with the thinly sliced red onion.
  8. Dress Lightly: Drizzle approximately half of the vinaigrette over the greens and gently toss just to coat.
  9. Arrange and Finish: Divide the dressed greens among serving plates. Top artfully with the warm, seared halloumi and peaches. Drizzle the remaining vinaigrette over the cheese and fruit.
  10. Garnish: Sprinkle liberally with the toasted pistachios. Serve immediately while the halloumi is still warm.