the Breville Test Kitchen

Grilled Peach and Halloumi Salad

Name: Grilled Peach and Halloumi Salad
Cook time: 1200 s
Total time: 2100 s
Yield: Serves 4
Ingredients: 3 tbsp buttermilk; 1 tbsp white wine vinegar; 2 tbsp extra-virgin olive oil - divided; 2 tbsp finely chopped tarragon; ½ tsp kosher salt; 2 heads little gem lettuce; 1 fennel bulb - trimmed; 5 red radishes - trimmed; 2 large peaches; 2 tbsp extra-virgin olive oil - divided; Freshly ground black pepper - to season; 225 g halloumi - cut into 5mm slices; Sea salt - to serve; Cracked black pepper - to serve

Fresh, light and deliciously simple, broiled peaches and halloumi are the stars of this salad with wafer thin slices of fennel and red radish. It’s great for a vegetarian meal or light lunch.

the Smart Oven™ Pro

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35 mins total time

20 mins active time

Easy

Serves 4

Ingredients

Measurements:

For the buttermilk vinaigrette

3 tbsp buttermilk
1 tbsp white wine vinegar
2 tbsp finely chopped tarragon
½ tsp kosher salt

For the salad

2 tbsp extra-virgin olive oil
divided
2 heads little gem lettuce
1 fennel bulb
trimmed
5 red radishes
trimmed
2 large peaches
2 tbsp extra-virgin olive oil
divided
Freshly ground black pepper
to season
225 g halloumi
cut into 5mm slices
Sea salt
to serve
Cracked black pepper
to serve

Instructions

1
Whisk all the vinaigrette ingredients together and set aside.
2
Cut the base off the lettuce and separate the leaves. Wash and drain.
3
Using a mandoline, very thinly slice the fennel and radish and place in a large bowl. Add the lettuce to the bowl.
4
Cut the peaches in half, remove the seeds and cut each half into 4 even pieces.
5
For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top. Place the peaches, skin side down, on the rack. Brush with 1 tablespoon of the oil and sprinkle with freshly ground pepper.
6
Insert the wire rack in the top position. Place the pan in the oven. Set the oven to Broil, 260°C, for 7 minutes and press Start.
7
The peaches should be lightly charred and starting to soften. If not, broil a little longer.
8
Transfer the peaches to a plate. Pour any pan juices into the vinaigrette.
9
Place the halloumi on the rack and brush with the remaining tablespoon oil and season with freshly ground pepper.
10
Place the pan in the oven. Adjust the time to 5 minutes and press Start.
11
The halloumi should be golden brown. If not, broil a little longer.
12
Dress the salad with half the vinaigrette. Top with the peaches and halloumi and drizzle with the remaining vinaigrette. Sprinkle with sea salt and cracked pepper and serve.

Grilled Peach and Halloumi Salad

Fresh, light and deliciously simple, broiled peaches and halloumi are the stars of this salad with wafer thin slices of fennel and red radish. It’s great for a vegetarian meal or light lunch.

the Smart Oven™ Pro

Shop

35 mins total time

20 mins active time

Easy

Serves 4

Ingredients

Measurements:

For the buttermilk vinaigrette

3 tbsp buttermilk
1 tbsp white wine vinegar
2 tbsp finely chopped tarragon
½ tsp kosher salt

For the salad

2 tbsp extra-virgin olive oil
divided
2 heads little gem lettuce
1 fennel bulb
trimmed
5 red radishes
trimmed
2 large peaches
2 tbsp extra-virgin olive oil
divided
Freshly ground black pepper
to season
225 g halloumi
cut into 5mm slices
Sea salt
to serve
Cracked black pepper
to serve

Instructions

Whisk all the vinaigrette ingredients together and set aside.

Cut the base off the lettuce and separate the leaves. Wash and drain.

Using a mandoline, very thinly slice the fennel and radish and place in a large bowl. Add the lettuce to the bowl.

Cut the peaches in half, remove the seeds and cut each half into 4 even pieces.

For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top. Place the peaches, skin side down, on the rack. Brush with 1 tablespoon of the oil and sprinkle with freshly ground pepper.

Insert the wire rack in the top position. Place the pan in the oven. Set the oven to Broil, 260°C, for 7 minutes and press Start.

The peaches should be lightly charred and starting to soften. If not, broil a little longer.

Transfer the peaches to a plate. Pour any pan juices into the vinaigrette.

Place the halloumi on the rack and brush with the remaining tablespoon oil and season with freshly ground pepper.

Place the pan in the oven. Adjust the time to 5 minutes and press Start.

The halloumi should be golden brown. If not, broil a little longer.

Dress the salad with half the vinaigrette. Top with the peaches and halloumi and drizzle with the remaining vinaigrette. Sprinkle with sea salt and cracked pepper and serve.