Ingredients
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3 ripe peaches, halved and stoned
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250 g halloumi cheese
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2 tablespoons peanut oil
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3 red chicory or 3 white chicory, quartered lengthways
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6 green onions, trimmed and cut diagonally into 2 cm lengths
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1 cherry bomb chili peppers, deseeded and finely chopped or 1 standard red chile
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1 (20 g) package fresh coriander, roughly chopped
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5 tablespoons japanese rice vinegar
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Instructions
- Make the chilli dressing by mixing the chilli, coriander, rice vinegar and honey in a small jug.
- Cut each peach half into 5 wedges.
- Pat the cheese dry on kitchen paper and cut into thin slices using a small sharp knife.
- Heat 1 tablespoon of the oil in a large frying pan or wok and fry the cheese for 30 seconds on each side until lightly coloured; Remove from the pan and keep warm.
- Add the chicory and salad onions and fry quickly over a high heat, stirring for 1-2 minutes, until beginning to colour; Spoon onto some kitchen paper and keep warm; Heat the remaining oil in the pan, add the peach wedges, then fry for 1 minute on each side until slightly softened.
- Toss all the ingredients together in a warm salad bowl; Pour the chilli dressing over and serve with a seeded bread.