Fried Halloumi & Peach Salad
PAN FRIED HALLOUMI AND PEACH SALAD
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 4
You:
Rate this recipe!
Fried Halloumi & Peach Salad
PAN FRIED HALLOUMI AND PEACH SALAD
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 4
You:
Rate this recipe!
Ingredients
Pan Fried Halloumi and Peach Salad
  • 2 8.8 oz packages of halloumi drained and cut into slices 1/4 inch thick
  • 2 ripe peaches
  • 2 handfuls of baby arugula
  • 1 tbsp olive oil for cheese
Basil Oil
  • 2 cups fresh basil loosely packed
  • 1 3/4 cups olive oil
Instructions
Halloumi Salad
  • 1. Heat 1 tbsp olive oil in a skillet and add sliced halloumi. Fry halloumi until both sides are golden brown, about 2-3 minutes; set aside.
  • 2. Slice peaches in half and twist to remove pit, cut into 4 equal wedges.
  • 3. Arrange salad with arugula as the base, add in the peaches, halloumi and drizzle with oil.
Basil Oil
  • 1. Blanch the basil leaves in boiling water for 10 seconds. Transfer it to a bowl of cold water. Drain the basil and pat dry with a paper towel.
  • 2. Place in the Wolf Gourmet Blender.  Add 1/2 cup olive oil.  Blend for 15 seconds on high.
  • 3. Remove the filler cap. Add the remaining 1 1/4 cups of oil to the blender and pulse to combine for an additional 45 seconds. Scrape down the sides if needed.
  • 4. Strain in a cheese cloth or nut milk bag to get rid of any pulp. If you don't own either, a sturdy paper towel works too, just don't squeeze too hard.
  • 5. Store the remaining oil in an airtight container in the refrigerator for up to a week. When ready to use again, leave on the counter to come to room temp.

Add a Comment

    Your email address will not be published. Requred fields are marked*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>