Miso-Glazed Halloumi & Charred Peach Salad
Celebrate the peak of summer with this vibrant fusion of savory umami and seasonal sweetness. The salty halloumi pairs unexpectedly well with caramelized peaches and a tangy miso dressing, making it a standout meal for a warm Week 26 evening.
Ingredients
- Halloumi cheese400 g
- Fresh peaches, sliced into wedges3 pcs
- White quinoa200 g
- White miso paste2 tbsp
- Honey or maple syrup1 tbsp
- Rice vinegar1 tbsp
- Baby spinach100 g
- Fresh mint leaves1 handful
- Toasted pine nuts30 g
- Olive oil2 tbsp
Instructions
Rinse the quinoa thoroughly and boil it in salted water according to package instructions until fluffy. Drain and let it cool slightly.
In a small bowl, whisk together the miso paste, honey, rice vinegar, and one tablespoon of olive oil until the mixture is smooth and emulsified.
Heat a grill pan or skillet over medium-high heat. Lightly oil the halloumi slices and peach wedges. Grill until distinct charred marks appear, about 2 minutes per side.
During the last minute of grilling, brush the miso glaze onto the halloumi slices to let them caramelize. Remove from heat immediately to ensure the miso doesn't burn.
Toss the cooked quinoa with baby spinach and torn mint leaves. Arrange the charred halloumi and peaches on top. Garnish with toasted pine nuts and a final drizzle of glaze.
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