Here’s the problem with salad: Five minutes after eating, we’re starving again. That’s why we designed a filling recipe that’s packed with protein and hearty enough for dinner. Meet the grilled peach and halloumi salad with lemon-pesto dressing. Spread it out on a big platter and it’ll wow everyone at your next dinner party, or stash it in a leftovers dish to make lunch the highlight of your day.
1½ cup basil leaves, finely chopped
1 garlic clove, minced
3 tablespoons lemon juice
1 tablespoon rice vinegar
⅓ cup + 4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 ounces green beans
3 peaches, pitted and halved
6 ounces halloumi, sliced
4 cups mixed greens
½ cup pine nuts, toasted
1. In a small bowl, whisk together the basil, garlic, lemon juice and rice vinegar. Gradually whisk in ⅓ cup olive oil. Season with salt and pepper to taste.
2. Bring a medium pot of salted water to a boil over high heat. Add the green beans and blanch for 1 to 2 minutes. Transfer to a bowl of ice water to cool completely.
3. Preheat a grill or grill pan over high heat. Brush the remaining olive oil evenly over the peaches and halloumi. Working in batches, grill the peaches and halloumi until well charred, about 3 minutes per side.
4. Arrange the mixed greens on a large platter. Top with the green beans, peaches and halloumi. Drizzle with the dressing and garnish with the pine nuts.