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Grilled Peach and Halloumi Salad
Breville Test Kitchen

Breville Test Kitchen

Grilled Peach and Halloumi Salad

Fresh, light and deliciously simple, broiled peaches and halloumi are the stars of this salad with wafer thin slices of fennel and red radish. It’s great for a vegetarian meal or light lunch.
time

35 mins total time

activetimeIII

20 mins active time

easy

Easy

user

Serves 4

Ingredients


Measurements:

For the buttermilk vinaigrette

  • buttermilk icon
    3 tbsp buttermilk
  • white wine vinegar icon
    1 tbsp white wine vinegar
  • extra-virgin olive oil icon
    2 tbsp extra-virgin olive oil
  • finely chopped tarragon icon
    2 tbsp finely chopped tarragon
  • kosher salt icon
    ½ tsp kosher salt

For the salad

  • head little gem lettuce icon
    2 heads little gem lettuce
  • fennel bulb icon
    1 fennel bulb

    trimmed

  • red radish icon
    5 red radishes

    trimmed

  • large peach icon
    2 large peaches
  • extra-virgin olive oil icon
    2 tbsp extra-virgin olive oil

    divided

  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

  • halloumi icon
    8 oz halloumi

    cut into ¼-inch slices

  • sea salt icon
    Sea salt

    to serve

  • cracked black pepper icon
    Cracked black pepper

    to serve

Instructions

  • 1Whisk all the vinaigrette ingredients together and set aside.
  • 2Cut the base off the lettuce and separate the leaves. Wash and drain.
  • 3Using a mandoline, very thinly slice the fennel and radish and place in a large bowl. Add the lettuce to the bowl.
  • 4Cut the peaches in half, remove the seeds and cut each half into 4 even pieces.
  • 5For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top. Place the peaches, skin side down, on the rack. Brush with 1 tablespoon of the oil and sprinkle with freshly ground pepper.
  • 6Insert the wire rack into position 2. Place the pan in the oven. Set the oven to Broil, High, for 7 minutes and press Start.
  • 7The peaches should be lightly charred and starting to soften. If not, broil a little longer.
  • 8Transfer the peaches to a plate. Pour any pan juices into the vinaigrette.
  • 9Place the halloumi on the rack and brush with the remaining tablespoon oil and season with freshly ground pepper.
  • 10Place the pan in the oven. Adjust the time to 6 minutes and press Start.
  • 11The halloumi should be golden brown. If not, broil a little longer.
  • 12Dress the salad with half the vinaigrette. Top with the peaches and halloumi and drizzle with the remaining vinaigrette. Sprinkle with sea salt and cracked pepper and serve.
Salads
Side dish/Accompaniment
Summer
Gluten Free
Vegetarian
Healthy
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