Grilled Peach and Halloumi Salad (Printable Version)
Charred peaches and halloumi cheese atop mixed greens with homemade lemon-pesto dressing - a filling, protein-packed summer dish.
# Ingredients:
→ Dressing
01 -
1½ cups basil leaves, finely chopped
02 -
1 garlic clove, minced
03 -
3 tablespoons lemon juice
04 -
1 tablespoon rice vinegar
05 -
⅓ cup extra-virgin olive oil
06 -
Kosher salt and freshly ground black pepper, to taste
→ Salad
07 -
6 ounces green beans
08 -
3 peaches, pitted and halved
09 -
6 ounces halloumi, sliced
10 -
4 cups mixed greens
11 -
½ cup pine nuts, toasted
12 -
4 tablespoons extra-virgin olive oil, for brushing
# Steps:
01 -
In a small bowl, whisk together the basil, garlic, lemon juice, and rice vinegar. Gradually whisk in ⅓ cup olive oil. Season with salt and pepper to taste.
02 -
Bring a medium pot of salted water to a boil over high heat. Add the green beans and blanch for 1 to 2 minutes. Transfer to a bowl of ice water to cool completely.
03 -
Preheat a grill or grill pan over high heat. Brush the remaining olive oil evenly over the peaches and halloumi. Working in batches, grill the peaches and halloumi until well charred, about 3 minutes per side.
04 -
Arrange the mixed greens on a large platter. Top with the green beans, peaches, and halloumi. Drizzle with the dressing and garnish with the toasted pine nuts.