Charred Peach Salad with Nutmeg, Halloumi and a Sesame Vinaigrette

This recipe for a Charred Peach Salad with Nutmeg, Halloumi, and Sesame Vinaigrette is brilliant as it brings together a blend of contrasting flavours to create a well-balanced and memorable dish perfect for summer lunches. The sweetness of the charred peaches adds to the savoury notes of the halloumi cheese, while the nutmeg adds warmth and earthiness, subtly complementing the natural sweetness of the peaches without overpowering it. The sesame vinaigrette ties all the elements together, bringing a tangy and umami-packed flavor to the salad.

Serves 4

Ingredients:

• 4 ripe peaches

• 225 grams halloumi cheese

• 150 grams mixed spinach and rocket

• 15g radishes

• 30g walnuts

• 30 grams flaked almonds

• 0.25 grams ground nutmeg

• 0.25 grams watercress

• Salt and pepper

• 45 grams toasted sesame oil

• 30 grams rice vinegar

• 15 grams honey

• 15 grams soy sauce

• 5 grams grated fresh ginger

Method:

• Preheat your grill or pan to medium-high heat.

• Cut the peaches in half, remove the pits, and brush them lightly with olive oil. Sprinkle a pinch of ground nutmeg, salt, and pepper over the cut sides.

• Place the peaches cut side down on the preheated grill and cook for about 2-3 minutes or until they are golden. Flip them over and cook for an additional 2-3 minutes. Remove from the grill and let them cool slightly.

• Cut the halloumi cheese into slices or cubes, approximately 1 centimeter thick.

• In a non-stick pan, heat a drizzle of olive oil over medium heat. Add the halloumi and cook for 1-2 minutes per side until golden brown. Remove from heat and set aside.

• Into another dry pan over a medium heat, add the walnuts and toast for around 5 minutes. Sprinkle with some salt then remove from the pan and finely chop.

• In a large mixing bowl, combine the mixed greens.

• To make the sesame vinaigrette, whisk together toasted sesame oil, rice vinegar, honey, soy sauce, and grated fresh ginger in a small bowl until well combined.

• Drizzle the sesame vinaigrette over the salad mixture and toss gently to coat the greens evenly.

• Divide the dressed salad onto four plates or bowls. Arrange the charred peaches and cooked halloumi cheese on top of the salad, then top with the toasted walnuts, watercress and flaked almonds.

• Serve immediately and enjoy!