There is something about the combination of fruit and cheese that I just can't resist. Think of figs and goat cheese, quince paste on a cheese platter, pear and blue cheese, cherries and feta... they all seem to compliment each other so perfectly. This simple grilled peaches and haloumi salad is celebrating summer and of what is officially left of it here in Sydney.
I go crazy for the stone fruit when they hit the markets, and love snacking on them as they are or occasionally making a salad like this one. Haloumi is a long time favourite of mine and I can't resist myself buying some every now and then. Lets celebrate the seasons!
Grilled Peaches and Haloumi Salad
2 peaches, cut in half and stones removed
1 tbsp olive oil
200g fat-reduced haloumi cheese, cut into slices
handful of rocket
few sprigs of lemon thyme
2 tbsp pomegranate balsamic
3 tbsp pine nuts, toasted
Heat a grill pan on high. Brush the peaches with a little olive oil and place cut side down on the grill. Leave on the grill for a few minutes, but be careful not to burn them! Grill the haloumi slices on both sides until just soft. Arrange the rocket on a platter, scatter with slices of the grilled peaches and haloumi. Sprinkle with lemon thyme and toasted pine nuts and finish off by a generous drizzle of pomegranate balsamic. Serve as a light meal.
Enjoy the flavours of the season!