Warm Halloumi Salad With Chilli Dressing - cooking recipe

Ingredients

3 ripe peaches, halved and stoned
250 g halloumi cheese
2 tablespoons peanut oil
3 red chicory or 3 white chicory, quartered lengthways
6 green onions, trimmed and cut diagonally into 2 cm lengths
FOR THE DRESSING
1 cherry bomb chili peppers, deseeded and finely chopped or 1 standard red chile
1 (20 g) package fresh coriander, roughly chopped
5 tablespoons japanese rice vinegar
2 tablespoons clear honey

Preparation

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.