Georgina Hayden’s quick and easy recipe for grilled peach, halloumi and dukkah salad | Quick and easy

Sweetness and spice abound in this refreshing summer salad

When the weather is glorious, I have very little desire to do any “proper cooking”. Turning the grill on for about 15 minutes is the maximum amount of heat I want to subject my home to, which is why, in the summer months, I eat this sort of salad on repeat: stone fruit with golden slices of halloumi is my favourite pairing. Add a little freshness with some sweetness and spice, and it is a glorious thing. You could even spoon it on to slices of toasted ciabatta for an open sandwich or elegant crostini.

Grilled peach, halloumi and dukkah salad

If you make your own dukkah, amazing; otherwise, you can pick up some pretty good mixes from most supermarkets these days. It really works here, and feel free to add more, if you like.

Prep 10 min
Cook 25 min
Serves 4

3 peaches
Sea salt and black pepper
Extra-virgin olive oil
90g rocket
½ bunch mint, leaves picked and torn
1 tsp dijon mustard
Juice of 1 lemon
225g block of halloumi, cut into 1cm-thick slices
1 tbsp runny honey
2 tbsp dukkah
1 green chilli, halved and finely sliced – pith and seeds removed first, if you want less heat

Heat the grill to high. Halve and stone the peaches, then cut each half in half again. Arrange the peach quarters in a small to medium roasting tray, so they don’t have too much space between them, and season generously. Drizzle with olive oil, toss to coat, then grill for about eight minutes, until the edges of the peach wedges are a little charred and gnarly.

Meanwhile, put the rocket and mint leaves in a large bowl.

When the peaches are done, transfer them to a platter, and reserve all the juices in the tray. Mix the mustard into the sweet peach juices, then whisk in the lemon juice and two tablespoons of olive oil. Taste and tweak the seasoning, then pour this dressing over the rocket.

Lay the halloumi slices in the now empty peach tray and pop them under the grill for five minutes, turning once halfway so the cheese goes slightly golden all over.

Meanwhile, toss the dressing through the rocket and mint, then place on the grilled peach platter, dotting the fruit on top and around the leaves. As soon as the halloumi is ready, drape the slices over the top of the salad, finish with a drizzle of honey, sprinkle on the dukkah and sliced green chilli and serve right away.