Peach Salad With Grilled Halloumi

Summer peaches, crispy cubes of halloumi, cherry tomato, cucumber, arugula tossed in hot honey mustard dressing. Adding spiced roasted chickpeas bulks up the salad and makes it filling.

Course Salad, Side Dish

Cuisine American

Prep Time 20

Cook Time 15

Servings servings

Calories 434kcal

Author Subhasmita

Ingredients

3 cups Arugula
2-3 Peaches chopped
1 can Chickpeas
200 grams Halloumi
2 tablespoon Olive oil
1 Cucumber chopped
200 grams Cherry Tomatoes halved
¾ teaspoon Garlic Powder
½ teaspoon Paprika
½ teaspoon Salt
¼ teaspoon Pepper

For Hot Honey Mustard Dressing

2-3 tablespoon Hot Honey
¼ cup Olive Oil
3 tablespoons Fresh lemon juice
2 teaspoon Wholegrain mustard
2 cloves Garlic
½ teaspoon Salt
¼ teaspoon Pepper

Instructions

Make Crispy Halloumi

Cut block of halloumi into 1-inch steaks. Pat it dry with a kitchen towel and soak as much moisture as possible. Then cut into 1 inch -1.5 inch cubes.
Heat 1 tablespoon of oil in a non stick skillet. Roast cubed halloumi on low-medium heat, flip in between to brown it from all the sides. Drain in a kitchen tissue and let it cool.

Make spiced chickpes

Drain the can of chickpeas, rinse well and spread it on a kitchen towel. Pat it dry.
In the same skillet add remaining oil and add the chickpeas. Saute on medium heat for 4-5 minutes. Towards the end add the spices and toss for another minute to coat the chickpeas. If the spices seem burning, add a splash of water.

Make Hot Honey Mustard Dressing

Add all the ingredients mentioned for salad dressing hot honey, olive oil, lemon juice, wholegrain mustard, garlic, salt, and pepper. In a glass jar with lid. Close the lid and shake it well

Bring Everything Together

Add arugula, halved cherry tomatoes, chopped peach, cucumber, spiced chickpeas, crispy halloumi bites, and basil. Pour half of the dressing and toss.
While serving drizzle more dressing if required.

Nutrition