Roast Peach, Crispy Bacon & Halloumi Salad with Raspberry Dressing
(Gluten-Free, Dairy-Free)
Ok, we know we're talking about peaches which are incredibly seasonal in this part of the world! But this is actually what we love about them...
We are blessed enough to have Queen Peaches in our garden.
Fun fact: Queen peaches are perfect for preserving because they maintain their shape beautifully. This means they can be enjoyed throughout the year.
However, I must confess that I find their firm texture so irresistible that only half of them actually make it into the jars—I simply can't resist enjoying them fresh!
Salty, Sweet, Tangy & Crunchy
Indulge in the delightful flavours of this seasonal salad, where the sweetness of roasted peaches harmonises with the salty, crispy bacon and the savoury halloumi.
And let's not forget the tangy and vibrant raspberry dressing that brings it all together. It's a symphony of flavours that will make your taste buds dance with joy. Enjoy!
Serves 4 as a side or 2 as a light lunch
This recipe was originally written in Autumn. I absolutely adore this time of year when the weather transitions and our garden blesses us with a variety of delicious produce.
As the leaves change colour, I'm not quite ready to dive into heavier meals. Luckily, our queen peach tree is always the last summer tree to reward us with its juicy bounty.
This salad celebrates the plump, irresistible flavours of this delightful fruit.
Ingredients:
3 peaches, halved
Olive oil
Salt/Pepper
4 crispy bacon rashers
3 slices of cooked halloumi
1/4 cup of your favourite nuts/seeds (I personally love pumpkin and sunflower seeds)
2 large handfuls of your preferred lettuce mix (I used a combination of red and green cos leaves)
Dressing:
1/2 cup fresh or frozen raspberries
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 tablespoon liquid honey
1 tablespoon Dijon Mustard
Salt/Pepper
Method:
Preheat the oven to 180°C. Arrange the peaches in an ovenproof dish and drizzle with olive oil. Season with salt and pepper. Bake for approximately 8 minutes or until the peaches are just tender. Set them aside to cool.
For the dressing, place the raspberries in a bowl and mash them up with the back of a spoon. Add in the mustard, honey, and vinegar, and mix well. Slowly drizzle in the olive oil while continuing to stir. Taste and adjust the seasoning as needed.
To assemble the salad, scatter the lettuce over a large platter. Arrange the roasted peaches, crispy bacon, cooked halloumi, and your choice of nuts/seeds on top. Finally, drizzle the raspberry dressing over the salad.
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