Grilled Halloumi, Heirloom Cherry Tomato and Peach Salad

Ingredients

8 1/2 oz (250 g) Canadian Halloumi, sliced into 8 pieces, about 1/4-inch (0.5 cm) thick

3 tbsp (45 mL) lemon juice, divided

1/4 cup (60 mL) olive oil, divided

2 cloves garlic, minced

1 1/2 tsp (7 mL) dried oregano, divided

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) pepper

6 cups (1.5 L) baby arugula or 

mixedbaby greens

2 unpeeled peaches, cut into wedges

1/4 cup (60 mL) pitted black olives, sliced in half

1 cup (250 mL) cherry tomatoes

Preparation

Oil grill well and preheat the barbecue to medium-high. Place sliced cheese in a shallow dish just large enough to hold it. In a small bowl, whisk together 2 tbsp (30 mL) lemon juice, 1 tbsp (15 mL) oil, garlic and 1 tsp (5 mL) oregano. Spoon over Halloumi; turn to coat. 

To make dressing, whisk remaining lemon juice with remaining oregano and oil; add salt and pepper and set aside.

In a large bowl, toss greens with peaches and olives. Skewer tomatoes for easier grilling. Place Halloumi and tomatoes on grill. Barbecue Halloumi about 2 min per side and tomatoes 2 to 4 min in total, or just until grill marks appear.

Toss salad with dressing. Divide among plates. Top each salad with grilled Halloumi and tomatoes.

Tips

To prevent Halloumi from sticking to the grill, wait until grill marks appear before flipping.

Marinate Halloumi in Caesar dressing and serve over Caesar salad in place of Parmesan.

Try chunks of watermelon, combining sweet and salty, instead of peaches

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