Grilled Pepper Salad With Peaches & Seared Halloumi Cubes
- Vegetable oil for brushing grill rack
- 3 firm ripe freestone peaches, peeled and pitted 2 scant tablespoons sugar
- 1 fresh hot red chili pepper seeded and cut into very thin slices
- 4 tablespoons fresh mint leaves cut into thin ribbons and divided
- ½ teaspoon ground cumin
- 1 tablespoon strained fresh lemon juice
- 3 green bell peppers
- 2 red bell or other fleshy red peppers
- ½ pound halloumi cheese cut into 1-inch cubes
- 8 tablespoons extra virgin olive oil
- Salt and coarsely ground black pepper to taste
- 2 tablespoons balsamic vinegar or more, to taste
- Heat the grill to medium and lightly oil the grill rack.
- Cut each peach into 8 slices. Place in a medium serving bowl and toss with the sugar, chili pepper, half the mint, cumin, and 1 tablespoon lemon juice. Set aside.
- Place the peppers on the grill over direct heat and grill, turning, until lightly charred, cracking and soft on all sides. Remove. Cool slightly. Place in a stainless steel bowl with a lid, cover and let them steam and cool down for 10 to 20 minutes. Peel and seed, reserving as much of their juices as possible. Cut the peppers lengthwise into 1-inch strips.
While the peppers are grilling, toss the halloumi with 2 tablespoons olive oil. Heat a nonstick frying pan on a hot part of the grill or over a high flame on the stovetop. Place the halloumi cubes in the frying pan and sear, shaking or flipping quickly and gently, until browned on all sides. Remove. Next, place the peach slices on the grill and turn quickly and gently, to brown slightly on all sides.
- Toss the peppers, peaches and halloumi together in a serving bowl. Whisk together the balsamic, remaining olive oil, salt, pepper, and remaining mint. Drizzle into the salad and toss gently. Serve.