A light, delicious and cool dish for summer nights.
3 ripe but firm peaches, halved and stoned
250g Halloumi cheese
2 tbsp olive oil
3 red chicory, root intact, quartered lengthways
1 bunch spring onions, trimmed, cut into 2cm lengths
For the dressing
1 red chilli, deseeded, finely chopped
½ large bunch fresh coriander, leaves and stalks roughly chopped
5 tbsp white wine vinegar
3 tbsp clear honey
Make the dressing by mixing everything together in a small bowl. Cover and set aside.
Cut each peach half into wedges.
Cut Halloumi into 1cm thick slices.
Heat half the oil in a large frying pan. Fry the cheese for 3-4 minutes on each side or until golden brown and almost crusty. Remove from the pan and keep warm.
Add the chicory and onions to the hot pan, stir-fry until slightly wilted and coloured. Transfer onto absorbent kitchen towel.
Heat the remaining oil. Add the peach wedges and fry for a minute or two, until softened, lightly coloured but still retaining their shape.
Combine all the ingredients together then pour on the dressing.
Spoon onto individual plates.
Courtesy of the CTO