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If you've never had cheese on the grill, well, now's the time to start with this lunchtime salad topped with Halloumi, fresh juicy peaches and sweet cherry tomatoes.
8-1/2 oz Canadian Halloumi, sliced into 8 pieces, about 1/4-inch (0.5cm) thick
3 Tbsp (45 mL) lemon juice, divided
1/4 cup (60 mL) olive oil, divided
2 cloves garlic, minced
1-1/2 tsp (7 mL) dried oregano, divided
1/4 tsp (1 mL) each salt and pepper
6 cups (1.5 L) baby arugula or mixed baby greens
2 unpeeled peaches, cut into wedges
1/4 cup (60 mL) pitted black olives, sliced in half
1 cup (250 mL) cherry tomatoes
Oil grill well and preheat the barbecue to medium-high. Place sliced cheese on a shallow dish or plate. In a small bowl, whisk together 2 tbsp. (30 mL) lemon juice, 1 tbsp. (15 mL) oil, garlic and 1 tsp (5 mL) oregano. Spoon over Halloumi; turn to coat. To make dressing, whisk remaining lemon juice with remaining oregano and oil; add salt and pepper and set aside.
In a large bowl, toss greens with peaches and olives. Skewer tomatoes for easier grilling. Place Halloumi and tomatoes on grill. Barbecue Halloumi about 2 min per side and tomatoes 2 to 4 min in total, or just until grill marks appear.
Toss salad with dressing. Divide among plates. Top each salad with grilled Halloumi and tomatoes.