Our favorite summer salad! It's a simple, fresh, healthy and delicious. The halloumi cheese is crispy and melty and it goes perfectly with the roasted peaches. It's a good gluten free lunch ;) You can have it as a main or side dish.
FOR THE HALLOUMI:
1tbsp olive oil
Pinch of dried mint
Pinch of chili flakes
FOR THE MINT PESTO (OPTIONAL) :
Handful of cashew nuts
2tbsp olive oil
Juice of 1 lemon
Salt and pepper to taste
FOR THE SALAD:
100gr mixed leaves
Handful of roasted cashew nuts
Microgreens to garnish (optional)
Olive oil and lemon dressing
Salt and pepper
Add all the ingredients of the halloumi in a bowl, mix and let it sit in the fridge for 30mins.
In the meantime, cut the peaches in wedges and roast them on high heat until golden on each side. Set them aside.
For the mint pesto, blend all the ingredients until smooth.
After 30mins in the fridge, fry the halloumi on high heat on both sides, when golden add the remaining marinade and cook for another minute.
Time to assemble ! Layer the mixed leaves and the olive oil and lemon dressing then add the halloumi and the peaches, put a dollop of the mint pesto on each slice of halloumi, garnish with the microgreens and the roasted cashew nuts!
Cook your halloumi just before serving for best texture.