Ingredients:

  • 4 oz (115g) fresh arugula (rocket)
  • 2 ripe peaches, halved and pitted
  • 8 oz (225g) halloumi cheese, cut into ½-inch (1.25cm) thick slices
  • ¼ cup (30g) slivered almonds
  • 2 tbsp olive oil, divided
  • Salt and freshly ground black pepper, to taste
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp chopped fresh mint
  • 1 tsp honey or maple syrup (optional, for sweetness)
  • ½ tsp Dijon mustard
  • Pinch of salt
  • Pinch of freshly ground black pepper

Instructions:

  1. Brush peach halves with 1 tablespoon of olive oil.
  2. Grill peaches cut-side down until grill marks appear and they are slightly softened, about 3-4 minutes. Set aside to cool slightly and then slice each half into wedges.
  3. Brush halloumi slices with remaining 1 tablespoon of olive oil.
  4. Grill halloumi until golden brown and slightly softened, about 2-3 minutes per side.
  5. Toast slivered almonds in a dry pan over medium heat until lightly golden, about 2-3 minutes. Watch carefully to avoid burning.
  6. Whisk together all vinaigrette ingredients in a small bowl until emulsified.
  7. In a large bowl, combine arugula, grilled peaches, and grilled halloumi.
  8. Drizzle the vinaigrette over the salad and toss gently to combine. Top with toasted almonds. Season with salt and pepper to taste. Serve immediately.