I’m always looking for a new salad, and when it includes Tomato–and my favourite cheese, Halloumi–then I’m in. This one is based on nectarines, but they must be very ripe. The combination of sweet nectarines with juicy tomatoes, combined with the salty, squeaky pan-seared halloumi is remarkable to the taste buds. Be sure to have the rest of the plate completed before cooking the Halloumi as you’ll want to serve it immediately.

INGREDIENTS

1lb mixed ripe heirloom tomatoes
1lb ripe nectarines
coarse sea salt and fresh ground pepper
1 and 1/2 tbsp sherry vinegar (or red wine vinegar)
3 tbsp extra virgin olive oil
1/3 cup thinly sliced red onion
1/2 cup torn basil leaves lightly packed
1tbsn vegetable oil
1/2 lb halloumi, sliced 1/2 inch thick

METHOD

  1. Cut large tomatoes into wedges. Arrange on a large serving platter. Halve, pit and cut nectarines into wedges. Arrange on serving platter along with tomatoes. Season with salt and pepper. Drizzle with vinegar then olive oil. Sprinkle with onion and basil.
  2. Heat vegetable oil in a large nonstick frying pan over medium-high heat. Add halloumi. Cook until golden brown, about 1 minute per side. Arrange around salad and serve immediately.

This and other recipes occasionally pop up in the Artichoke Hart series (available here), or the London Cartwright series (available here). Both chefs are fictional… the dishes are not.

 

Leave a Comment