Grilled Peach and Halloumi Salad with Buttermilk Vinaigrette

the Sage Test Kitchen

Grilled Peach and Halloumi Salad with Buttermilk Vinaigrette

Name: Grilled Peach and Halloumi Salad with Buttermilk Vinaigrette
Cook time: 1200 s
Total time: 2100 s
Yield: Serves 4
Ingredients: 3 tbsp buttermilk; 1 tbsp white wine vinegar; 2 tbsp extra virgin olive oil; 2 tbsp finely chopped tarragon; ½ tsp coarse salt; 2 heads of little gem lettuce; 1 fennel bulb - trimmed; 5 red radishes - trimmed; 2 large peaches; 2 tbsp extra virgin olive oil - divided; Freshly ground black pepper - to season; 225 g halloumi - cut into 5mm slices; Sea salt - to serve; Cracked black pepper - to serve

Fresh, light and deliciously simple, grilled peaches and halloumi are the stars of this salad with wafer thin slices of fennel and red radish. It’s great for a vegetarian meal or light lunch.

the Smart Oven™ Air Fryer XL

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35 mins total time

20 mins active time

Easy

Serves 4

Ingredients

Measurements:

For the buttermilk vinaigrette

3 tbsp buttermilk
1 tbsp white wine vinegar
2 tbsp extra virgin olive oil
2 tbsp finely chopped tarragon
½ tsp coarse salt

For the salad

2 heads of little gem lettuce
1 fennel bulb
trimmed
5 red radishes
trimmed
2 large peaches
2 tbsp extra virgin olive oil
divided
Freshly ground black pepper
to season
225 g halloumi
cut into 5mm slices
Sea salt
to serve
Cracked black pepper
to serve

Instructions

1
Whisk all the vinaigrette ingredients together and set aside.
2
Cut the base off the lettuce and separate the leaves. Wash and drain.
3
Use a mandoline to very thinly slice the fennel and radishes and place in a large bowl. Add the lettuce to the bowl.
4
Cut the peaches in half, remove the seeds and cut each half into 4 even pieces.
5
For easy cleaning and to avoid burning, line the roasting tin with foil and place the grill rack on top. Place the peaches, skin side down, on the rack. Brush with 1 tablespoon of the oil and sprinkle with freshly ground pepper.
6
Insert the wire rack into position 2. Place the tray in the oven. Set the oven to Grill, High, for 7 minutes and press Start.
7
The peaches should be lightly charred and starting to soften. If not, grill a little longer.
8
Transfer the peaches to a plate. Pour any pan juices into the vinaigrette.
9
Place the halloumi on the rack and brush with the remaining tablespoon of oil and season with freshly ground pepper.
10
Place the tray in the oven. Adjust the time to 6 minutes and press Start.
11
The halloumi should be golden brown. If not, grill a little longer.
12
Dress the salad with half the vinaigrette. Top with the peaches and halloumi and drizzle with the remaining vinaigrette. Sprinkle with sea salt and cracked pepper, and serve.