Grilled Peach and Halloumi Salad on Rye toast

This post is for my magical friend Kate. Who like me, cannot help but cry a little when halloumi is near us. It’s Our favourite cheese, which is not surprising seeing as how damn fiiineee it is.

Kate and I went to Neirnville park for a cute Valentines Day evening picnic this year and made halloumi, nectarine and dukka kebabs. Inspired by an earlier look /drool over this recipe that day with our friend Celine… in the middle of science…. when we were meant to ‘possibly’ be writing an essay… but hey, food comes first!

So kate and myself went to hers and concocted up our own kebabs and sat and played guitar on the hill whilst stuffing our faces with goodness, it twas nice, very nice.

I was extremely excited for the 6/7th of April, along with Kate, Celine, and millions of other people in our vast world. For on that day, the fourth season of Game Of Thrones premiered. I am somewhat addicted to that glorious if not slightly disturbing and fleshy series… So Three days ago I lined up the start of the third season and watched it snuggled up in my blanket, revving myself for the soon to come premiere. Yet what would a morning tv series marathon be without some morning tv marathon food to accompany it?? I would definitely not be able to handle the “red wedding” without some food in me belly making my mind thrive.

So I Went into the kitchen first and concurred up this:

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It was pretty good really.

More like amazing.

So good I postponed watching Game Of Thrones to make and photograph it.

Consider yourself lucky 😉

Here’s the recipe:

Warm Grilled Peach And Halloumi Salad on Rye Toast 

This mix also works well as a flavoursome warm salad, just do the same except exclude the toast, scoop avocado into little pieces and toss the mix together in a bowl with the lettuce. Also try this mix in kebabs. It highly recommended.

  • Half a peach, sliced 
  • 250g good quality halloumi, or enough for a few slices
  • olive oil
  • a sprig or two of fresh rosemary removed from stem and roughly chopped.
  • Cumin seeds, a large pinch
  • Juice of half a lemon (preferably organic) and the zest
  • Half an Avocado
  • Two cloves of garlic, crushed and sliced
  • A fresh loaf of good quality Rye bread, or any other artisan bread you prefer
  • Salt and pepper
  • Lettuce
  • A few sprigs of parsley, finely chopped
  • A teaspoon of raw honey- I like manuka 

Place a griddle pan on the stove and heat until water evaporates when you drip it on. In a small bowl pour in a few tablespoons of olive oil, the garlic, rosemary, cumin, lemon juice and zest, and a pinch of salt and fresh pepper. Mix it up so the flavour merge into the oil.

Place your sliced peach in the oil bowl and tos so the flavouring is coating them all well, place each slice individually on the hot griddle pan. Then place the halloumi in the oil bowl and coat with flavour as well, and then onto the griddle.

Slice yourself a couple of rye bread slices and pop in the toaster.

Turn the halloumi and peach over when they are lined with dark golden marks, and cook the other side for  half the time.

Place the halloumi and peach in a bowl and toss with the parsley and the honey.

Place your sliced peach in the oil bowl and tos so the flavouring is coating them all well, place each slice individually on the hot griddle pan. Then place the halloumi in the oil bowl and coat with flavour as well, and then onto the griddle.

Scoop the avocado out and spread it onto the hot rye toast, squeeze a bit of lemon on to keep it green, then lay a few lettuce leaves on top.  Then get that mouthwatering halloumi mix and put in on top of the toast however you want, making sure that there is a good balance of peach and halloumi on each slice.

Eat. Dont bother with knives and forks. We were given hands for a reason. ( R.I.P Jamie Lannisters sword hand).

-Laura

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Comments
2 Responses to “Grilled Peach and Halloumi Salad on Rye toast”
  1. AnnieFanny says:

    Whispers *it’s spelt Nairnville park*

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  1. […] you just look at this Grilled Peach and Haloumi Salad on Rye. I found Laura’s blog (The Yoghurt Pot) this month and […]



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