Grilled Peach, Asparagus & Haloumi Salad

Smokey grilled peaches, apsaragus and salty Haloumi fizz and pop with a herby Prosecco vinaigrette & fermented green peppercorns. Perfect with crusty sourdough for a light brunch or as a side to grilled chicken or seafood.

Ingredients

Salad 

  • 2 x Firm but ripe yellow peaches.

  • 100g Halloumi cubed

  • 1 x bunch Purple asparagus 

  • 1/4 cup Walnuts 

  • 1-2 teaspoons Kadode Fermented Green Peppercorns 

  • Olive oil for brushing

Dressing 

  • 2 teaspoons Dijon mustard 

  • 2 tablespoons Prosecco 

  • 2 tablespoons Apple cider vinegar 

  • 1 -2 teaspoons Honey 

  • 1/4 teaspoon Olsson’s sea blossom flakes 

  • 1 (packed) tablespoon Chives 

  • 6 x large Mint leaves 

  • 3 x sprigs Dill 

  • 1/4 cup Olive oil 

Method

1/ Add the walnuts to a bowl of iced water to soak and set aside. (Soaking removes bitterness, increases crispness and improves digestability)

2/Heat a grill plate or BBQ over medium-high heat. Slice the peaches in half and remove the pip, to do this cut along the natural line of the peach and then twist the two sides apart. Then slice each peach into six wedges. Brush the peaches with a little olive oil. Place the peaches cut-side down on the grill and cook undisturbed until grill marks appear, then turn the slices over to grill the other side. Remove from the grill and set aside.

3/ To prepare the asparagus spears, snap off the woody ends wherever they naturally break. Place on the grill for 4 minutes or until lightly charred. Slice the asparagus spears in half lengthways. 

4/ Slice the halloumi into cubes. Heat a small frying pan over medium-high heat and add a tablespoon of ghee or butter, add the haluomi to the pan, turning until each side is golden brown. 

5/ For the dressing, add all ingredients to your blender and blitz until it is nicely flecked with herbs. Season with salt and cracked pepper to taste.

6/ To serve, scatter the grilled peaches across a serving plate, add criss-cross strips of asparagus spears. Scatter the halloumi over the salad and then garnish with walnuts. Drizzle generously with prosecco dressing and scatter with fermented green peppercorns before serving.