Author Notes
A healthy and vegetarian alternative for the BBQ —Camille West
Ingredients
- Salad
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2
peaches
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250 grams
Halloumi Cheese
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1/4 cup
red onion
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10
cherry tomatoes
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450 grams
green beans
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1 handful
fresh parsley
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1 tablespoon
olive oil
- Vinaigrette
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3 tablespoons
olive oil
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1 tablespoon
rice wine vinegar
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1 teaspoon
soy sauce
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1 teaspoon
Dijon mustard
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1/4 teaspoon
garlic powder
-
salt & pepper to taste
Directions
-
Soak onions in cold water for at least 10 minutes to remove the bite and mellow out the flavour of raw onions.
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Combine all ingredients for the vinaigrette. Stir well to combine and set aside.
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Prepare a bowl of ice-cold water to shock the green beans. Steam beans until tender but still crisp, about 3-5 minutes. Immediately plunge into the water to retain colour and stop the cooking process. Drain and set aside.
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Heat a greased cast-iron skillet over medium-high heat. Grill the halloumi and peach wedges, flipping after 3-5 minutes until both sides are nicely browned. Combine the cheese and peaches with the rest of the ingredients. Drizzle vinaigrette and gently toss to combine. Enjoy!
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