We're mindful of how the current situation might be affecting your access to stores and general grocery items. Please know that many of our new posts were written and scheduled weeks and even months in advance. We don't expect you to make all of our recipes or crafts now, but we hope you’ll find it a joyful distraction and worth saving for the future when life returns to normal.
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
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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
250g pack of halloumi cheese, thinly sliced
100g walnut halves
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.
Michelle lives in London with her husband, son, and cat named Pumpkin. She started The Purple Pumpkin Blog in 2011 and the idea behind the blog is simple - Cook, Create, Celebrate! Michelle shares delicious recipes and creative ideas for all seasons, holidays, parties, & Disney! She thinks up the ideas so you don’t have to!