Grilled Peach and Halloumi Salad with Lemon-Pesto Dressing

Ingredients:

  • 1½ cup basil leaves (finely chopped)
  • 1 garlic clove (minced)
  • 3 tablespoons lemon juice
  • 1 tablespoon rice vinegar
  • 1/3 cup (plus 4 tablespoons) extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 6 ounces green beans
  • 3 peaches (pitted and halved)
  • 6 ounces halloumi (sliced)
  • 4 cups mixed greens
  • ½ cup pine nuts (toasted)

Directions

In a small bowl, whisk together the basil, garlic, lemon juice and rice vinegar. Gradually whisk in 1/3 cup olive oil. Season with salt and pepper to taste.

Bring a medium pot of salted water to a boil over high heat. Add the green beans and blanch for 1-2 minutes. Transfer to a bowl of ice water to cool completely.

Preheat a grill or grill pan over high heat. Brush the remaining olive oil evenly over the peaches and halloumi. Working in batches, grill the peaches and halloumi until well charred, about 3 minutes per side.

Arrange the mixed greens on a large platter. Top with the green beans, peaches and halloumi. Drizzle with the dressing and garnish with the pine nuts.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License