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Grilled Peach and Halloumi Salad with Buttermilk Vinaigrette

Grilled Peach and Halloumi Salad with Buttermilk Vinaigrette

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.

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 extra-virgin olive oil
  • 2 tbsp finely chopped tarragon
  • ½ tsp kosher salt

For the salad:

  • 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

  • 8 oz halloumi

    cut into ¼-inch slices

  • Sea salt

    to serve

  • Cracked black pepper

    to serve

Instructions

  • 1Whisk all the vinaigrette ingredients together and set aside.
  • 2Cut the base 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 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 in the oven and start the timer.
  • 7The peaches should be lightly charred and starting to soften. If not, give it a bit more.
  • 8Transfer the peaches to a plate. Pour any pan juices into the vinaigrette.
  • 9Brush with the remaining tablespoon oil and season with freshly ground pepper.
  • 10Place in the oven and start the timer.
  • 11The halloumi should be golden brown. If not, give it a bit more.
  • 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.