Grilled haloumi, peach, ham and mint salad

Name: Grilled haloumi, peach, ham and mint salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 4 yellow peaches, halved, stones removed; 250g haloumi, cut into 1cm slices; 1 tbs extra virgin olive oil; 1 cup (280g) thick Greek-style yoghurt; 2 baby cos lettuce, quartered lengthways; 150g shaved ham off the bone, roughly torn; 1/2 cup (80g) green olives, sliced into cheeks; 1/2 bunch mint, leaves picked; 1/2 cup (50g) flaked almonds, roasted; 1 1/2 tbs white wine vinegar; 1 1/2 tbs white soy sauce (from Asian supermarkets) or light soy sauce; 1/3 cup (80ml) extra virgin olive oil

2 ratings

20m

05m

Grilled haloumi, peach, ham and mint salad

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by George Calombaris

Feb 13, 2017

The barbecue isn't just for steak, and this salad of chargrilled haloumi and peaches is tasty proof.

4 yellow peaches, halved, stones removed
250g haloumi, cut into 1cm slices
1 tbs extra virgin olive oil
1 cup (280g) thick Greek-style yoghurt
2 baby cos lettuce, quartered lengthways
150g shaved ham off the bone, roughly torn
1/2 cup (80g) green olives, sliced into cheeks
1/2 bunch mint, leaves picked
1/2 cup (50g) flaked almonds, roasted

Dressing

1 1/2 tbs white wine vinegar
1 1/2 tbs white soy sauce (from Asian supermarkets) or light soy sauce
1/3 cup (80ml) extra virgin olive oil

Method

1.

Heat a barbecue or chargrill pan to medium-high heat. Drizzle peaches and haloumi with oil. Cook haloumi for 2 minutes each side or until grill marks appear, and cook peaches, cut-side down, for 2 minutes or until grill marks appear.
2.

For the dressing, whisk all ingredients in a small bowl and set aside.
3.

Season yoghurt, then spoon onto a plate. Top with grilled haloumi and peaches, lettuce, ham, olives, mint and roasted almonds. Drizzle with dressing to serve.