A fresh, light, seasonal, and – most importantly – scrumptious dinner right from the grill? Yes please.

Grilled halloumi, juicy peaches, and fresh arugula in this Grilled Halloumi & Peach Salad means you get a salty, sweet and zesty element all in one light bite.

If you don’t have white balsamic, a regular balsamic or even a reduce balsamic glaze would be equally delicious on this salad.

Happy Summer!

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Grilled Halloumi & Peach Salad

Grilled halloumi, juicy peaches, and fresh arugula in this Grilled Halloumi & Peach Salad means you get a salty, sweet and zesty element all in one light bite.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 445kcal

Author Kare

Ingredients

• 4 ounces grilled halloumi slices about 4 2-inch by 4-inch slices (here’s how to grill halloumi cheese)
• 2 cups baby arugula
• 2 peaches cut into 6 wedges
• 2 tablespoons toasted pine nuts*
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white balsamic vinegar
• salt and pepper to taste

Instructions

• Preheat outdoor grill or stove-top grill pan over medium-high heat.
• Spray peach segments with cooking spray or brush with olive oil then place on the grill. Add cheese to the grill too. Grill for 2-3 minutes per side until charred grill marks appear and peach is just starting to soften, flip and grill on the other side.
• Arrange the arugula on a salad dish, top with grilled peach segments and grilled halloumi slices. Top with toasted pine nuts.
• Whisk the olive oil and balsamic vinegar in a small bowl until combined. Drizzle dressing over top of the salad and season with salt and pepper to taste.

Notes

Serves 1 as a main dish or 2 as a side

* To toast pine nuts, warm a saute pan over medium heat. Add pine nuts and cook, stirring frequently, until golden and fragrant, about 4 minutes. Remove from heat before they get *too* toasted – they will continue to cook for a bit even off-heat.

Nutrition

Serving: 2g | Calories: 445kcal | Carbohydrates: 19g | Protein: 16g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Sodium: 708mg | Potassium: 326mg | Fiber: 3g | Sugar: 15g | Vitamin A: 967IU | Vitamin C: 9mg | Calcium: 609mg | Iron: 1mg

The post Grilled Halloumi & Peach Salad appeared first on Kitchen Treaty.

My latest green smoothie fixation: This Ginger Peach Green Smoothie. Sweet and juicy with a fresh ripe peach; zingy with a hit of ginger. And no spinach taste.

With just four ingredients – five if you feel like it needs a little sweetening (this depends on personal taste and how sweet your fruit is) – it’s wonderfully simple too. If you’re still needing to be dragged kicking and screaming into greensmoothietown, this might just be the smoothie to do it.

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The post Ginger Peach Green Smoothie appeared first on Kitchen Treaty.

Which is why it is so strange that it appears that, in my 5 years of food blogging, I apparently have not shared one peach recipe. Not a single one! I have no earthly clue what that is all about, because I’m a total peach fangirl.

I guess I’ll just have to dedicate myself to solving the problem of zero peach posts – one tasty recipe at a time. The sacrifices I make.

I couldn’t be happier that these Grilled Peach Fontina Quesadillas mark my first peach recipe entry in the blogosphere. Now I want to create all peach recipes, all the time! ~Millions of peaches, peaches for me.~

Okay, or three.

Did you know, by the way, that the lead singer of The Presidents of the United States of America (whose song I just referenced there) is also popular children’s artist Caspar Babypants? I swear there’s this whole new underworld out there that you have no idea exists until you have a young kiddo in your life. Now, instead of going to cool little indie concerts, I find myself lugging a picnic lunch and a toddler to Caspar Babypants shows in the park. Which – don’t tell anyone – I love just as much. Now if I can just get “Bad Blue Jay” out of my head, I’ll be good.

Tangent! Back to these quesadillas.

First of all, peaches make an unbelievable filling in ‘dillas. Like, seriously incredible. Their juicy sweetness is the perfect counterpoint to savory melty cheese – especially creamy fontina. I decided to add a touch of crunch and heat with thinly sliced fresh jalapenos, too. And that’s it – unless you add a little cooked chicken for the carnivores (we used leftover store-bought rotisserie chicken). Seriously, these bad boys are so. freaking. easy.

And they’re even easier when cooked on the grill. Have you tried quesadillas on the grill yet? It’s an incredible way to cook them up. No oil needed. Just crank up the heat – medium to medium-high – and the tortilla grills up golden brown and a bit crispy; the insides get all warm and gooey, and the best part is, they cook up in just a couple of minutes. It’s crazy easy.

But if you don’t have a grill, or you want to cook up these quesadillas in a different way,  don’t miss this post over on Oh My Veggies. It’s got you covered.

I served these up with a simple mix of halved cherry tomatoes and fresh cilantro tossed in a honey-lime vinaigrette. My guy prefers his with salsa and sour cream. Avocado or guacamole would be outstanding, too. Either way, you can’t lose.

Peachy deliciousness from other food blogs

Grilled peach, brie, & basil sandwich from Two Peas and Their Pod | Make-ahead peaches & cream breakfast bake from Half Baked Harvest | Grilled peach salad & mint pesto from Love & Lemons | and 4 ways to have peaches for breakfast from Oh My Veggies

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The post Grilled Peach Fontina Quesadillas with Optional Chicken appeared first on Kitchen Treaty.