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.