Grilled Peach & Two Cheese Salad Recipe
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Grilled Peach & Two Cheese Salad
7/25/2012
Breaking news here in the UK. It's actually freaking sunny . I'm not even talking about a few brief glimpses between the r...
Breaking news here in the UK. It's actually freaking sunny. I'm not even talking about a few brief glimpses between the rain clouds. I'm talking about full on, putting on a sundress & in desperate need of an ice lolly, brilliant hot sunshine. There is bright blue skies, hardly any clouds and ... oh.. yeah British men feeling the need to walk around without shirts on & pull out the barbecues.
You also know summer has arrived here when I willingly eat a salad for dinner, and not as a side.
Let me share a secret. I hate boring salads. Okay, that's not exactly "I'm superman" on the scale of secrets but I'm sure you know what I mean about boring salads...
You know the ones. Where restaurants will just put a few different types of lettuce into a bowl, drizzle it with some awful dressing and throw a few crumbs worth of the main ingredient on top. Then charge you a tenner for the pleasure.
Nuh uh, no thank you! I like my salads to be colourful, and juicy, with lots of different textures & flavours so that you don't actually need to put a dressing on it.
This is the one I made last night.
Surprisingly low in fat to any of my weight watching friends. Also, intensely filling. Enjoy!
Of course you can make it all your own. The vegetables I used to make up the salad are personal favourites of mine, but in no way means you have to use them. Sub things for things you love, and make it your own.
- 100g light halloumi, cut into cubes
- 60g light mozzarella ball
- 1 Courgette (sliced into thin vertical slices from top to bottom)
- 4-5 Chestnut mushrooms (chopped into quarters)
- 1 red onion (chopped into medium sized chunks)
- Handful of Mangetout
- Big Handful of baby Spinach
- 1 Red Pepper, chopped into small pieces
- 40g black Grapes
- 2 ripe peaches, skin on. (one halved, sliced & skewered, the other chopped into small cubes)
- Couple of baby tomatoes
- 1 large lemon
- 20g Fresh Coriander, chopped finely.
- 2 cloves of garlic, crushed, then chopped finely. (optional)
First off, wash all the fruits & vegetables. Shred your mozzarella into small pieces. Then pop the spinach, tomatoes, mozzarella, red pepper & black grapes in a large salad bowl.
Heat up a grill pan (If unavailable a frying pan, skillet or barbecue work well too...) to an extremely high temperature.
Place the sliced courgette, mushrooms, mangetout, halloumi, mushrooms, red onion, chopped peaches, garlic & the skewered peach onto the grill once heated.
Once everything is cooked (some things take longer than others) Pop into the salad bowl and mix it around. Add the chopped coriander, a few gratings of lemon zest, and the juice of half a lemon onto everything and mix again.
Serve in a large bowl, with a slice of lemon for each person to dress their salad with at will.
It's done! It can be served hot, warm, or chilled.
I also highly recommend a dollop of creme fraiche on top for extra yumminess.
If it's sunny where you are, hope you're making the most of it!