Grilled Peach and Halloumi Salad with Buttermilk Vinaigrette

Instructions

• 1Whisk all the vinaigrette ingredients together and set aside.
• 2Cut the base off the lettuce and separate the leaves. Wash and drain.
• 3Using a mandoline, very thinly slice the fennel and radish and place in a large bowl. Add the lettuce to the bowl.
• 4Cut the peaches in half, remove the seeds and cut each half into 4 even pieces.
• 5For 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.
• 6Insert the wire rack into position 2. Place the pan in the oven. Set the oven to Broil, High, for 7 minutes and press Start.
• 7The peaches should be lightly charred and starting to soften. If not, broil a little longer.
• 8Transfer the peaches to a plate. Pour any pan juices into the vinaigrette.
• 9Place the halloumi on the rack and brush with the remaining tablespoon oil and season with freshly ground pepper.
• 10Place the pan in the oven. Adjust the time to 6 minutes and press Start.
• 11The halloumi should be golden brown. If not, broil a little longer.
• 12Dress 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.