When Aimee mentioned that my next post would coincide with “grilling week”, I have to say that I was pretty darn excited.
After all, I’m a man, and men are supposed to be “King of the grill” – if you buy in to all of that jazz. And so to be quirky and different, my initial thought was to go off on a tangent and write about how to make a grill over a real fire or grilling something in a really hot backyard pizza oven (two more of my projects now that the chicken coop is made).
But sometimes, meat on any kind of grill, whether it be steaks or sausages or chicken, fish, etc…. is just, well, meh. Especially later in the grilling season. Most of the BBQ or grilling events we go to all summer long are remembered for the people, not the meat. I can probably remember only a handful of grilled steaks that were memorable for their flavor.
However, the first time I had grilled peach and haloumi salad will be memorable for a long, long time. I can’t even remember if we had guests or not that night, but I can remember almost every single bite that I had.
Yes, it was that good.
This salad contains two ingredients that most men would not normally put on the grill: peaches and haloumi. I’ll admit that I didn’t really know what haloumi was until I had this dish, but for those of you still in the dark, it is a semi-firm cheese that can stand up to the heat of grilling. It’s not soft like a brie or hard like Parmesan, but more like a salty smoked Gouda in texture.
What really makes this dish for me is the fact that you have such a broad profile of flavors and textures in your mouth at the same time, and they all work well together.
You have the salty cheese balanced with the sweet peaches and the peppery arugula.
You have the squeakiness of the cheese with the soft butteriness of the peaches, and the slight crunch of the greens.
Recipe: Grilled Peach & Haloumi Salad with Arugula
- 250 grams haloumi, drained, patted dry and sliced in 5-6 slices
- 4 ripe peaches, washed, pitted & quartered
- 2 Tablespoons olive oil
- 2 Tablespoons fresh lemon juice
- 1 teaspoon honey
- 1 Tablespoon fresh thyme
- 100 grams organic baby arugula
- salt and pepper to taste
1. Preheat grill while you whisk together olive oil, lemon juice, honey and fresh thyme in a bowl.
2. Toss peach segments in the vinaigrette and place on grill. Grill both peaches and haloumi for about five minutes, rotating them as needed, until they show lovely grill marks and both have softened.
3. Toss arugula with remaining vinaigrette and arrange on four plates or a serving platter.
4. Arrange grilled peaches on bed of arugula and top with haloumi. Serve warm.
Are you grilling fruit, cheese or other “weird stuff” this summer?