Recipe – BBQ Peach and Halloumi Salad
Ingredients
| 1 red onion, thinly sliced | 1 tbsp maple syrup |
| 1/3 cup white wine vinegar | 1/2 tsp dried oregano |
| 4 fresh peaches, cut into 4 pieces, stone removed | Salt and freshly ground pepper |
| 1/3 cup extra virgin olive oil | 250g halloumi cheese, cut into 1cm thick slices |
| 1 tsp garlic, finely chopped | 1 large bag fresh rocket leaves |
| 1 tbsp Dijon mustard | 1/2 cup pine nuts, lightly toasted |
Directions
Step 1 – Place the sliced red onion in a small bowl and add around half the white wine vinegar. Mix together and set aside to soak for around half an hour.
Step 2 – Brush the peach slices with a little olive oil. Heat the BBQ to medium heat (180 – 200°C) and prepare for direct grilling, ensuring the grills are clean.
Step 3 – While the BBQ is pre-heating, combine the remaining white wine vinegar and olive oil with the garlic, Dijon mustard, maple syrup, oregano and salt and pepper in a small bowl and whisk until well combined.
Step 4 – Once the BBQ is hot, grill the peach slices and the halloumi pieces until both are softened and beginning to char. Remove from the BBQ and set aside.
Step 5 – To assemble the salad, arrange the rocket on a platter, layer with the peach and halloumi slices, top with the drained onion slices, drizzle with the dressing and top with the pine nuts. Serve immediately.
