Name: Griddled peach, fennel and halloumi salad with a chilli and tarragon dressing
Total time: 900 s
Yield: 4
Ingredients: 5 tablespoon extra virgin olive oil; 4 tablespoon white wine vinegar; 5 teaspoon honey; 1 red chilli; 15 gram tarragon; 1 pack Cypriot halloumi; 6 peach; 1 fennel bulb; 1 handful tarragon

Step 1

If using a charcoal barbecue, preheat the grill.

Step 2

To make the dressing, whisk together the olive oil (75 mL) , vinegar (60 mL) , honey (35 g) , red chilli (1) , tarragon (15 g) and set aside.

Step 3

Score the halloumi block (1 pack) in a crosscross pattern, roughly 2cm deep. Drizzle with olive oil.

Step 4

Coat the peach quarters (6) and fennel (1) in olive oil. Place the halloumi block, peaches and fennel onto the grill. Cook until golden and slightly charred.

Step 5

Slice the halloumi into strips and add to a bowl with the peaches and fennel. Pour over the dressing and garnish with tarragon (1 handful) .

Griddled peach, fennel and halloumi salad with a chilli and tarragon dressing

RECIPE

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