Griddled Halloumi and Peach Salad with Homemade Lemon Pesto

Griddled Halloumi and Peach Salad with Homemade Lemon Pesto is a vibrant dish that’s perfect for any occasion. This salad combines the savory flavors of griddled halloumi with the sweetness of fresh peaches, topped off with a zesty homemade lemon pesto. Ideal for a light dinner or as a side at gatherings, this recipe is sure to impress your guests with its colorful presentation and delightful taste.

Why You’ll Love This Recipe

• Easy to Prepare: With just a few simple steps, you can whip up this delicious salad in no time.
• Fresh Flavors: The combination of grilled halloumi and juicy peaches creates a unique flavor profile that’s hard to resist.
• Versatile Dish: Enjoy it as a main course or serve it as a side at barbecues and picnics.
• Nutritious Ingredients: Packed with fresh vegetables and healthy fats, this salad is both filling and nutritious.
• Customizable: Feel free to add other seasonal fruits or veggies to make it your own!

Tools and Preparation

Before diving into the cooking process, gather the necessary tools. Having everything ready will make your cooking experience smoother and more enjoyable.

Essential Tools and Equipment

• Food processor
• Griddle pan
• Vegetable peeler
• Mixing bowls

Importance of Each Tool

• Food processor: Essential for making the lemon pesto quickly and efficiently.
• Griddle pan: Provides high heat for achieving those perfect grill marks on the halloumi and vegetables.
• Vegetable peeler: Ideal for creating thin strips of courgette for an appealing presentation.
• Mixing bowls: Useful for tossing ingredients together evenly before cooking.

Ingredients

Griddled Halloumi Salad with Peach, Courgette, and Lemon Pesto. A deliciously filling vegetarian dinner!

For the Salad

• 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

For the Lemon Pesto

• Zest of one lemon
• 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 (or Italian-style vegetarian hard cheese)
• Juice of 1 lemon
• Salt and pepper

How to Make Griddled Halloumi and Peach Salad with Homemade Lemon Pesto

Step 1: Make the Lemon Pesto

Start by preparing your homemade lemon pesto:
1. Place the basil, garlic, and pine nuts in a food processor.
2. Pulse until coarsely chopped.
3. Add the olive oil, parmesan cheese, lemon juice, and blend until finely chopped.
4. Season to taste with salt and pepper.

Step 2: Grill the Halloumi

Next, focus on getting that beautiful grill on your halloumi:
1. Oil your griddle plate or pan and heat it on high.
2. Place the slices of halloumi on the griddle.
3. Cook for 2-3 minutes on each side until griddle lines appear.
4. Remove from the griddle once done.

Step 3: Grill the Asparagus

Now it’s time to prepare the asparagus:
1. In a small bowl, mix olive oil with salt and pepper.
2. Brush this mixture onto the asparagus spears.
3. Place them on the griddle and cook for 2-3 minutes, turning occasionally until grill marks appear.
4. Remove from heat when finished.

Step 4: Grill the Courgette

Prepare your courgette next:
1. Use a vegetable peeler to create long strips from the courgette.
2. Toss these strips in a bowl with remaining seasoned oil to coat lightly.
3. Place them in a single layer on the griddle; cook for about 30-60 seconds until grill lines appear.
4. If needed, turn over thicker strips for an additional 30 seconds before removing.

Step 5: Assemble Your Salad

Finally, put everything together:
1. Distribute mixed salad leaves among four plates.
2. Top each plate with grilled halloumi, asparagus, courgette slices, peach slices, pine nuts, and lemon zest.
3. Serve immediately alongside your homemade lemon pesto.

Enjoy this delightful Griddled Halloumi and Peach Salad with Homemade Lemon Pesto!

How to Serve Griddled Halloumi and Peach Salad with Homemade Lemon Pesto

Serving Griddled Halloumi and Peach Salad with Homemade Lemon Pesto is an art that enhances its vibrant flavors and textures. Here are some suggestions to elevate your dining experience.

Pair with a Light Beverage

• Herbal Iced Tea: Brewed herbal tea served chilled complements the salad’s freshness.
• Sparkling Water: Add a slice of lemon or peach for a refreshing twist.

Garnish Creatively

• Microgreens: Sprinkle microgreens over the salad for added color and crunch.
• Edible Flowers: Use edible flowers to make the presentation stunning and inviting.

Serve on Individual Plates

• Personal Touch: Plating each serving separately adds elegance, making it perfect for dinner parties.

Accompany with Bread

• Crusty Baguette: Serve slices of warm baguette to soak up any leftover pesto.
• Pita Chips: Offer crunchy pita chips as a fun side option.

How to Perfect Griddled Halloumi and Peach Salad with Homemade Lemon Pesto

To make your Griddled Halloumi and Peach Salad truly shine, consider these helpful tips.

• Choose Ripe Peaches: Select peaches that are slightly soft to ensure sweetness and juiciness.
• Preheat the Griddle Properly: Make sure the griddle is hot enough before adding halloumi; this ensures perfect grill marks.
• Season Generously: Don’t shy away from seasoning your vegetables well to enhance their natural flavors.
• Use Fresh Basil: Opt for fresh basil in your pesto for a more vibrant flavor compared to dried herbs.

Best Side Dishes for Griddled Halloumi and Peach Salad with Homemade Lemon Pesto

Pairing side dishes with your Griddled Halloumi and Peach Salad can enhance the meal. Here are some fantastic options:

1. Quinoa Pilaf: A light, fluffy quinoa dish cooked with vegetables adds protein and texture.
2. Roasted Sweet Potatoes: These sweet, caramelized bites provide a lovely contrast to the salad’s tanginess.
3. Chickpea Salad: A refreshing chickpea salad with cucumbers and tomatoes offers additional plant-based protein.
4. Grilled Vegetable Skewers: Skewers featuring zucchini, bell peppers, and mushrooms add smokiness to your meal.
5. Garlic Breadsticks: Warm, buttery breadsticks infused with garlic complement the flavors beautifully.
6. Couscous Salad: A light couscous salad mixed with herbs can bring extra freshness to your plate.

Common Mistakes to Avoid

When preparing Griddled Halloumi and Peach Salad with Homemade Lemon Pesto, avoid these common pitfalls for a more enjoyable dish.

• Skipping the seasoning: Not seasoning the vegetables can lead to bland flavors. Always add salt and pepper to enhance the taste of your ingredients.
• Overcooking the halloumi: Cooking halloumi for too long will make it rubbery. Aim for 2-3 minutes on each side until you see grill marks.
• Neglecting the pesto blending: If you don’t blend the pesto well, you’ll miss out on a smooth texture. Blend until finely chopped for the best consistency.
• Using old ingredients: Fresh ingredients are key to vibrant salads. Ensure your basil, peaches, and salad greens are fresh for optimal flavor.
• Not layering flavors: Simply tossing everything together can result in uneven flavor distribution. Layer your ingredients thoughtfully on plates for a beautiful presentation.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Consume within 2-3 days for the best taste and freshness.

Freezing Griddled Halloumi and Peach Salad with Homemade Lemon Pesto

• Freezing is not recommended due to the texture changes in halloumi and fresh vegetables.

Reheating Griddled Halloumi and Peach Salad with Homemade Lemon Pesto

• Oven: Preheat to 350°F (175°C) and heat covered for about 10 minutes until warm.
• Microwave: Heat on medium power for 1-2 minutes, checking periodically to avoid overheating.
• Stovetop: Warm gently in a non-stick pan over low heat, stirring occasionally.

Frequently Asked Questions

Here are some answers to common queries about Griddled Halloumi and Peach Salad with Homemade Lemon Pesto.

Can I use different fruits in my salad?

Certainly! While peaches are delightful, feel free to substitute them with nectarines or plums for variety.

What can I use instead of parmesan cheese?

You can opt for a plant-based hard cheese or nutritional yeast if you’re looking for a dairy-free option in the lemon pesto.

How do I make this salad ahead of time?

Prepare the components separately and store them in airtight containers. Assemble just before serving to keep everything fresh.

Can I adjust the recipe for dietary preferences?

Absolutely! This salad is versatile; you can easily omit certain ingredients or swap them based on your preferences.

Final Thoughts

The Griddled Halloumi and Peach Salad with Homemade Lemon Pesto is not only delicious but also highly customizable. You can add other seasonal fruits or varied nuts to suit your taste. It’s perfect as a light dinner or a refreshing lunch option. Give it a try and enjoy its vibrant flavors!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Griddled Halloumi and Peach Salad with Homemade Lemon Pesto

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• Author: Amelia
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Experience the delightful combination of textures and flavors in our Griddled Halloumi and Peach Salad with Homemade Lemon Pesto. This vibrant dish features savory grilled halloumi paired with juicy, fresh peaches, all drizzled with a zesty homemade lemon pesto. Perfect for a light dinner or as an eye-catching side at summer gatherings, this salad is not only visually appealing but also nutritious and satisfying. With its easy preparation and customizable ingredients, it’s sure to impress your guests while bringing a burst of freshness to your table.

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Ingredients

Scale 1x2x3x

• 225 g halloumi cheese, sliced
• 1 tbsp olive oil
• 15–20 spears fine asparagus
• 1 courgette, spiralized
• 100 g mixed salad leaves
• 1 peach, sliced
• 1 tbsp pine nuts
• Zest of one lemon
• 1 packed cup fresh basil leaves
• 1 clove garlic, roughly chopped
• 3 tbsp pine nuts
• ½ cup extra-virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste

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Instructions

1. Prepare the lemon pesto by blending basil, garlic, pine nuts, olive oil, lemon juice, and seasoning in a food processor until smooth.
2. Heat a griddle pan over high heat. Brush halloumi slices with olive oil and grill for 2-3 minutes on each side until golden.
3. Toss asparagus in seasoned oil and grill for about 2-3 minutes until marked.
4. Use a vegetable peeler to create strips from the courgette and grill briefly until tender.
5. Assemble the salad by layering mixed greens on plates, topping with grilled halloumi, asparagus, courgette strips, peach slices, and sprinkling with pine nuts. Drizzle with lemon pesto before serving.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main
• Method: Grilling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 bowl (approximately 250g)
• Calories: 350
• Sugar: 9g
• Sodium: 450mg
• Fat: 25g
• Saturated Fat: 6g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 15mg