Honey-Glazed Peach Salad with Vinaigrette Dressing

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Honey-Glazed Peach Salad with Vinaigrette Dressing

I love a salad, especially when it’s a little bit different, and this one with honey-glazed peaches, halloumi and walnuts is definitely different! The recipe uses watercress, but I had a bag of rocket too, which I tossed in after taking the photos of the original recipe. The Maille Honey Dijon Mustard made a delicious dressing with vinegar and lemon, and is a very tasty mustard on its own too (we had it spread over burgers a couple of days later!)

This salad is definitely a keeper, I think it may go well with pears or apples in the autumn/winter months – something for me to try out come September time. The other recipes in this trio are Halloumi Wraps and Grilled Lamb with Halloumi Wraps

Honey-Glazed Peach Salad with Vinaigrette Dressing
Honey-Glazed Peach Salad with Vinaigrette Dressing
Honey-Glazed Peach Salad with Vinaigrette Dressing

Honey-Glazed Peach Salad with Vinaigrette Dressing

Michelle Ordever
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

  • 1 tbsp Maille Honey Dijon mustard
  • 2 tbsp balsamic vinegar
  • Juice of 1/2 lemon
  • 3 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper
  • 3 ripe peaches or nectarines pitted and sliced
  • 2 tsp clear honey
  • 1 x 75g bag of watercress
  • 2 tsp olive oil
  • 250 g pack of halloumi cheese thinly sliced
  • 100 g walnut halves

Instructions
 

  • To make the vinaigrette dressing, mix together the Maille Honey Dijon mustard, vinegar, lemon
  • juice and olive oil in a jug. Season with a little salt and pepper.
  • Put the peach or nectarine slices into a bowl and add 2 teaspoons of honey. Mix together.
  • Pre-heat a chargrill pan or the barbecue. Griddle the peaches or nectarines or cook on the barbeque for 2-3 minutes.
  • Share the watercress between 4 serving plates or bowls. Arrange the peaches or nectarines on top.
  • Brush the halloumi with the olive oil, then char-grill or barbecue for about 1 minute per side. Alternatively, heat the olive oil in a large frying pan and fry the halloumi until golden on each side.
  • Add the halloumi to the salads, sprinkle with the walnuts and drizzle with the vinaigrette dressing.

    Honey-Glazed Peach Salad with Vinaigrette Dressing

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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