Grilled peach and halloumi salad with blueberry basil vinaigrette
Ingredients
2 peaches, pitted and halved
7 oz (200 g) halloumi
5 oz (142 g) arugula
½ cup (125 mL) pine nuts, toasted
½ red onion, cut into quarters leaving root intact to hold together
Dressing
½ cup (125 mL) wild blueberries (fresh or defrosted frozen)
3/4 cup (177 mL) olive oil
1/4 cup (60 mL) balsamic vinegar
Juice of ½ lemon
1 tbsp (15 ml) honey
½ cup (125 mL) basil, loosely packed
½ tsp (2.5 mL) salt
½ tsp (2.5 mL) pepper
Directions
Combine ingredients for dressing in a blender and blitz until combined and smooth.
Spray or brush peach halves, onion quarters and halloumi with avocado or olive oil and place onto a hot grill. Working with the heat and temperament of your own grill, gently flip everything after about five minutes, once nice grilled marks are formed. The peaches, onion, and cheese will easily release to flip.
Grill for an additional five minutes.
To assemble salad, toss arugula and pine nuts with the vinaigrette. Top with grilled peaches, onion, and halloumi. Serve with grilled chicken breast.