Griddled Halloumi and Peach Salad with Homemade Lemon Pesto

Griddled Halloumi Salad with Peach, Courgette and Lemon Pesto. A deliciously filling vegetarian dinner!
Course Salad
Cuisine British
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 Servings
Author Nicky Corbishley

Ingredients

  • 225 g (8oz) halloumi, sliced
  • 1 tbsp olive oil
  • Pinch of salt and pepper
  • 15-20 spears of fine asparagus
  • 1 courgette
  • 100 g (3-4 cups) mixed salad leaves
  • 1 peach de-stoned and sliced
  • 1 tbsp pine nuts
  • Zest of one lemon

Lemon Pesto:

  • 1 packed cup fresh basil leaves
  • 1 clove garlic roughly chopped
  • 3 tbsp pine nuts
  • ½ cup extra-virgin olive oil
  • 3 tbsp finely grated parmesan cheese use Italian-style vegetarian hard cheese for vegetarian version
  • Juice of 1 lemon
  • Salt and pepper

Instructions

  • First make the lemon pesto. Place the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the oil, parmesan and lemon juice and blend until finely chopped. Season to taste.
  • Oil a griddle plate/pan and heat on a high heat. Place the slices of halloumi on the griddle and cook for 2-3 minutes each side until griddle lines appear. Remove from the griddle.
  • Mix the oil, salt and pepper in a small bowl. Brush the asparagus with the oil and place on the griddle. Cook for 2-3 minutes, turning a couple of times until griddle marks appear. Remove from the griddle.
  • Use a vegetable peeler to peel the courgette into long strips. Place the strips in the bowl with the seasoned oil. Gently stir to coat, then place the strips in a single layer on the griddle. Cook for 30-60 seconds until griddle lines appear. If the courgette is peeled very thinly, there is no need to turn it over. If it’s peeled a little thicker, turn it over and cook for a further 30 seconds on the other side. Remove from the griddle.
  • Distribute the salad leaves between four plates and top with the halloumi, asparagus, courgette slices, peach slices, pine nuts and lemon zest. Serve with the lemon pesto.

Notes

Nutritional Information is per serving.

Nutritional Information

Calories: 592kcal | Carbohydrates: 10g | Protein: 17g | Fat: 55g | Saturated Fat: 15g | Cholesterol: 3mg | Sodium: 744mg | Potassium: 423mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1005IU | Vitamin C: 20.6mg | Calcium: 630mg | Iron: 2.4mg
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