Olive Magazine
Peach Salad Recipe with Halloumi and Green Beans

Peach, halloumi and green bean salad

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a starter

One for the griddle or bbq. Peaches and halloumi are grilled then tossed with salad, nuts and green beans to make a fast, easy first course

  • Vegetarian
Nutrition:
NutrientUnit
kcal385
fat28.8g
carbs14.7g
fibre4.7g
protein16.4g
salt1.8g
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Ingredients

  • 250g green beans, trimmed
  • 4 small peaches, halved and stoned
  • 1 tbsp olive oil
  • 1 pack halloumi, about 225g
  • 2 handfuls rocket
  • ½ a small pack mint, leaves picked
  • 50g blanched hazelnuts, toasted and chopped

DRESSING

  • 1 preserved lemons, peel diced
  • 2 small or 1 large shallots, finely chopped
  • 1 tsp English mustard powder
  • 1 lemons, juiced
  • 2 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 2 tbsp peach jam

Method

  • STEP 1

    Whisk all the dressing ingredients together and season. If the jam is too set to whisk in properly warm it first. Bring a saucepan of salted water to the boil, then drop in the beans and cook for 2-2½ minutes – they should still have a little crunch. Drain well.

  • STEP 2

    Heat a griddle or non-stick frying pan, or a barbecue. Rub the peaches all over with a little of the oil, then griddle for 1-2 minutes on the cut sides until they char and soften. Lift them onto a salad platter as you go.

  • STEP 3

    Slice the cheese into thin shard-like slices – the more jagged edges you create, the more crisp bits you’ll end up with. Brush them all over with the remaining oil and griddle or fry like the peaches, until they’re golden brown and crisp on the outside. Working quickly, add the cheese to the platter with the peaches, beans, rocket, mint leaves and hazelnuts. Drizzle over the dressing and toss everything together, then serve straight away while the cheese is soft.

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