Peach and Halloumi Salad

Name: Peach and Halloumi Salad
Cook time: 22 min
Total time: 65 min
Ingredients: 300g fregola; 2 halloumi blocks (225g each); 2 fresh peaches ripe but firm, stoned and sliced; 100g dried apricots, roughly chopped; 75g pistachio nuts, shelled and roughly chopped; 1 handful fresh mint leaves, roughly torn; 1 handful fresh flat-leaf parsley, roughly chopped; 1 handful fresh dill, roughly chopped; 200g spinach, shredded; 2 tbsp olive oil, for frying; 50 ml extra virgin olive oil, for dressing; 1 lemon, zested and juiced; 1 drizzle of runny honey; 1 garlic clove, finely grated; 1 pinch sea salt and black pepper

Fregula, a toasted pasta, has a wonderful nutty, slightly chewy texture that soaks up dressing beautifully.

PREP TIME

MINUTES

COOKING TIME

MINUTES

Ingredients

300g fregola
2 halloumi blocks (225g each)
2 fresh peaches ripe but firm, stoned and sliced
100g dried apricots, roughly chopped
75g pistachio nuts, shelled and roughly chopped
1 handful fresh mint leaves, roughly torn
1 handful fresh flat-leaf parsley, roughly chopped
1 handful fresh dill, roughly chopped
200g spinach, shredded
2 tbsp olive oil, for frying
50 ml extra virgin olive oil, for dressing
1 lemon, zested and juiced
1 drizzle of runny honey
1 garlic clove, finely grated
1 pinch sea salt and black pepper

Method

Cook the fregola: Cook 300g fregola in a large pan of well-salted boiling water for 10-12 minutes until al dente. Drain well and tip into a large bowl.
Whisk together extra virgin olive oil, the juice and zest of 1 lemon, zested and juiced, 1 drizzle of runny honey, and 1 garlic clove, finely grated in a small bowl or jar. Season well with salt and black pepper. Taste and adjust; it should be bright, a little sweet, and well-seasoned.
Assemble the salad: Add the dried apricots, roughly chopped, most of the pistachio nuts (keep a few aside to sprinkle over the top of the salad), 2 fresh peaches, stoned and sliced. Add the mint, flat-leaf parsley, dill and spinach to the fregola. Pour over most of the dressing and toss everything together gently. Set a little dressing aside to drizzle over the halloumi.
Fry the halloumi: Slice each block of 2 halloumi blocks into 4 slices. Heat 2 tablespoons olive oil, for frying in a non-stick frying pan over a high heat. When hot, add the halloumi slices in a single layer (cook in batches if needed) and fry for 2 minutes per side until deep golden and crispy. Be patient - don't move them until they're ready; let them get a proper crust.
Serve: Lay the hot halloumi slices over the top of the salad. Drizzle with the reserved dressing and a little extra honey if you like.
Serve immediately while the halloumi is still warm and squeaky.