As the UK continues to enjoy periods of warmer weather, chef Georgina Hayden has unveiled a new recipe designed to keep kitchens cool and mealtimes simple. Her grilled peach, halloumi, and dukkah salad offers a refreshing option for those seeking flavourful dishes without extensive cooking.
Hayden's approach focuses on minimal heat, suggesting just 15 minutes of grill time for the entire dish. The recipe highlights a combination of sweet stone fruit and savoury halloumi, a pairing she describes as a personal favourite. Freshness is introduced through mint and rocket, while a blend of sweetness and spice comes from honey, lemon, and green chilli, complemented by the aromatic crunch of dukkah. This versatile salad can also be served on toasted ciabatta as an open sandwich or elegant crostini.
The preparation involves halving and stoning three peaches, then grilling them until their edges are slightly charred, a process taking approximately eight minutes. While the peaches cook, a dressing is prepared by whisking reserved peach juices with Dijon mustard, lemon juice, and olive oil. Separately, 225g of halloumi, sliced to 1cm thickness, is grilled for five minutes, turned once, until golden.
Once all components are ready, the rocket and mint leaves are tossed with the dressing and arranged on a platter with the grilled peaches. The warm halloumi slices are then draped over the top, finished with a drizzle of honey, a generous sprinkle of dukkah, and finely sliced green chilli. The dish is recommended to be served immediately to enjoy the contrast of warm and cool textures.
The recipe caters for four people and boasts a preparation time of just 10 minutes, with cooking taking 25 minutes. While homemade dukkah is an option for those inclined, Hayden notes that good quality pre-made mixes are readily available in most supermarkets, making the recipe accessible to all home cooks.