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Pdf1 English cucumber
2 pitas
1 x 15-oz can of sliced peaches in juice
4 oz mixed salad leaves
2 oz halloumi cheese
Using a vegetable peeler, peel the cucumber lengthways
into long delicate ribbons, discarding the seedy core, and
place in a bowl with a pinch of sea salt and black pepper,
and 1 tablespoon each of red wine vinegar and extra virgin
olive oil. Toast the pitas until golden, then slice into strips
and arrange around the edges of two plates.
Place a large non-stick frying pan on a high heat. Drain and
roughly chop the peaches (reserving the juice), then place
in the pan with a good splash of the reserved juice, and
season with pepper. Warm through for a few minutes while
you toss the salad leaves with the dressed cucumber, and
plate up. Remove the peaches to a bowl, give the pan a quick
wipe with a ball of paper towel, then use the fine side of a
box grater to grate half the halloumi over the surface of the
pan (like a lacy doily). Leave on the heat for 1 to 2 minutes,
or until golden on one side, then tip directly over one of
the plates, using a spatula to ease it away from the pan, if
needed. Repeat with the remaining halloumi for the second
plate. Spoon over the peaches, and tuck straight in.