Sort ingredients
ccvv
QR Code
Listen
Pdf2 ripe peaches
1 x 8-oz block of halloumi cheese
1 head of frisée
½ a bunch of dill (½ oz)
1 tablespoon rose harissa
Pit the peaches, then cut into ¾-inch chunks, along with
the halloumi. Place in a large non-stick frying pan on a high
heat with 2 tablespoons of olive oil and cook for 4 minutes,
turning until the halloumi is golden all over. Meanwhile,
pick the really white and yellow bits off the frisée (the
darker leaves don't eat well, so discard), and pick the dill.
Stir the harissa into the pan with 1 tablespoon of red wine
vinegar. Remove from the heat, toss in the picked frisée and
dill (or tip the leaves straight onto a platter and top with
the halloumi and peaches, if you prefer more of a crunch),
season to perfection (if your peaches aren't beautifully ripe,
you can always balance the sweetness with a little honey)
and serve.