Sort ingredients
jleduc
QR Code
Listen
Pdf
Heat the grill to high.
Halve and stone the peaches, then cut each half in half again.
Arrange the peach quarters in a small to medium roasting tray, so they don't have too much space between them, and season generously.
Drizzle with olive oil, toss to coat, then grill for about eight minutes, until the edges of the peach wedges are a little charred and gnarly.
Meanwhile, put the rocket and mint leaves in a large bowl.
When the peaches are done, transfer them to a platter, and reserve all the juices in the tray.
Mix the mustard into the sweet peach juices, then whisk in the lemon juice and two tablespoons of olive oil.
Taste and tweak the seasoning, then pour this dressing over the rocket.
Lay the halloumi slices in the now empty peach tray and pop them under the grill for five minutes, turning once halfway so the cheese goes slightly golden all over.
Meanwhile, toss the dressing through the rocket and mint, then place on the grilled peach platter, dotting the fruit on top and around the leaves.
As soon as the halloumi is ready, drape the slices over the top of the salad, finish with a drizzle of honey, sprinkle on the dukkah and sliced green chilli and serve right away.