Charred Halloumi and Peach Salad, My Best Trick All Summer by Maxy69838

Ingredients

• 1 block halloumi (about 225g), sliced thick
• 3 ripe peaches, halved and stoned
• 100g rocket and baby leaves
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp lemon juice
• 1 tsp red wine vinegar
• 1 small handful mint leaves, torn
• 2 tbsp toasted flaked almonds
• salt and black pepper

Instructions

1. Brush the halloumi slices and peach halves lightly with olive oil.
2. Grill the peaches cut side down over the coals until soft and charred with dark grill marks, then set aside.
3. Grill the halloumi a couple of minutes a side until golden and char-striped.
4. Whisk the honey, lemon juice, red wine vinegar and remaining olive oil into a quick dressing.
5. Pile the leaves on a board or bowl, tuck in the warm peaches and halloumi, scatter mint and almonds, and spoon over the dressing.