Grilled halloumi and peach salad

• 450 g halloumi cheesecut into 1cm slices
• 3 large ripe peacheshalved and pitted
• 150 g arugula
• 15 g fresh mint leavesroughly torn
• 4 tbs extra-virgin olive oil
• 1 large lemonjuiced, about 45ml
• 1 tbs honey
• ¼ tsp kosher salt
• ¼ tsp black pepperfreshly ground

1. 1

   Make the dressing: In a small bowl, whisk together 3 tablespoons of the olive oil, all the lemon juice, honey, salt, and pepper until emulsified and slightly thickened. Set aside.

2. 2

   Heat the grill pan over medium-high heat until very hot — hold your hand 15cm above and you should feel strong, immediate heat. Brush the peach halves with the remaining 1 tablespoon of olive oil. Place them cut-side down and grill without moving until deep char marks appear and the fruit softens slightly, about 3-4 minutes. Transfer to the cutting board and slice each half into 3 wedges.

   Tip: Don't move the peaches once placed — you want those distinct grill marks and caramelization.

3. 3

   Without cleaning the pan (the peach sugars add flavor), place the halloumi slices in a single layer. Grill until deep golden-brown and slightly crispy on the first side, about 2-3 minutes, then flip and repeat on the second side until equally golden and the cheese has softened slightly but still holds its shape, another 2 minutes.

   Tip: Halloumi doesn't melt, so don't worry — just look for that gorgeous golden crust.

4. 4

   Spread the arugula across a serving platter. Arrange the grilled peach wedges and halloumi slices over the top. Drizzle the honey-lemon dressing evenly over the salad, then scatter the torn mint leaves across everything.

   Tip: Best served within 30 minutes while the halloumi is still warm and slightly squeaky. Leftovers keep in the fridge for 1 day but the halloumi will firm up — let it come to room temperature before eating.

• grill pan (30cm (12-inch))
• cutting board
• small mixing bowl
• whisk

Per serving

Nutritional values are estimates only.