Ginger Wanko

July 27, 2022

Grilled Peach and Arugula Salad with Halloumi

& OPTIONAL Shrimp or Chicken

 
 

INGREDIENTS

  • 4 peaches, halved and pits removed

  • 1 Tbs avocado oil (plus extra for brushing chicken or shrimp)

  • 2 oz halloumi cheese

  • 3 Tbs pesto sauce, prepared

  • 1 lemon, juiced

  • 5 oz arugula, prewashed

  • 2 Tbs almonds, slivered

  • Pair with protein of choice: I prefer 1 - 2 chicken breasts or 1 lb of shrimp


DIRECTIONS

Prep

  1. Wash, halve and remove pits from peaches.

  2. Preheat grill or grill pan to medium-high. (Be sure grates are clean and well oiled).

  3. Slice halloumi into 1/4" thick slices.

  4. Lightly brush chicken or shrimp with avocado oil for grilling.

Make

  1. Brush one side of chicken or shrimp with oil and place oil side down on the grill or on a grill pan. While that side is cooking, lightly brush the top side with avocado oil.

  2. You’ll grill chicken or shrimp until internal temperature reaches 165° and no longer translucent on inside.

  3. Brush cut side of peaches with oil and place cut side down on the grill or on a grill pan.

  4. Grill just until marks appear on flesh, approximately 5 minutes.

  5. Remove from grill and slice.

  6. Repeat with halloumi and grill just until grill marks appear.

  7. Whisk pesto and lemon juice in a small bowl.

  8. Place arugula on plates, top with sliced grilled peaches, halloumi, and drizzle with pesto sauce. Top with almonds and serve immediately.


Optional: Try making this salad with grilled plums!