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Serves
2 to 4 as a side dish
Author Notes
Why we decided it was a good idea to heat up the grill to 400°F when it was 100°F outside is beyond me. But the results were worth it. The hubby and I love halloumi. It is a little salty, chewy, and best of all can be grilled or fried. It is a staple in our refrigerator. So when we got beautiful peaches in our CSA, the idea of mixing them into a sweet and savory salad came up.
We are always looking for quick, healthy, fresh meals and sides and this one fit that picture. The sweet peaches pair really well with the salty halloumi and the mint gives it a little extra hint of freshness. Also, it comes together in less than 20 minutes. —MariaR
Test Kitchen Notes
The magic that happens when brown sugar on a peach's flesh makes contact with 450° F is worth the heat, MariaR! A halloumi lover myself, I was excited to pair it with one of summer's best; however, I felt it might put up too strong a fight against the sultry peach. I found myself dreaming of scooping up the fruit with lashings of mellow ricotta or labneh, and plan on trying this as soon as my next peaches hit their sweet spot. The mint was a lovely touch, and I think most any herb could do the trick beautifully in a pinch. —Emma O'Donnell
Ingredients
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8 ounces
halloumi
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2
large peaches
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1 teaspoon
brown sugar
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1 tablespoon
coarsely chopped mint
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Olive oil as needed
Directions
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Cut the halloumi into thick slices.
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Cut the peaches in half and remove the pits.
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Drizzle the peach halves (pulp side-up) with olive oil, and sprinkle with brown sugar.
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Heat grill to 450° F.
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Grill the halloumi until grill marks appear, flip over, and do the same on other side.
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Grill the peaches, pulp side down, until grill marks appear (about 10 minutes).
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Let the peaches cool a bit, cut into slices with a sharp knife, arrange on plate with halloumi, and sprinkle with chopped mint. Enjoy!
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