Griddled Halloumi and Peach Salad with Homemade Lemon Pesto (2024)

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By Nicky Corbishley

• ▢ 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

• 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.