Peach Halloumi Salad
An incredibly fresh peach halloumi salad with poppy seed vinaigrette! Ideal for barbeques, or a light summer lunch! Serve it with chicken or quinoa to make it more substantial.
- 200 g halloumi, sliced
- 60 g /about 8 cherry tomatoes, cut in half
- 1 peach, sliced and stone removed.
- 80 g / 1/2 cup cubed watermelon
- handfuls of rocket (arugula)
- 10 mint leaves
Poppy Seed Vinaigrette
- 2 tbsp olive oil
- 1 tbsp champagne vinegar
- 0.5 tbsp honey
- 1 tsp poppy seeds
Arrange the salad by placing rocket (arugula), mint, tomato, watermelon and peaches in a bowl. Gently mix.
Combine all ingredients to the vinaigrette in a jar with a lid. Close the lid and give it a good shake. Get a side.
Cook the halloumi. If barbequeing, brush oil on both sides of the halloumi sliced. If frying in a pan, add a little bit of oil to the pan before frying.
Add the halloumi to the salad and gently combine with the rest of the ingredients.
Pour the vinaigrette over. Carefully season with salt and pepper (as the halloumi is pretty salty.)
Enjoy straight away!