Grilled Peach and Halloumi Salad | Summer Fresh

Thoroughly wash the arugula and pat dry. Wash the peaches, halve them, remove the pit, and cut into wedges. Cut the halloumi into slices about 1 cm thick.

Toast the pine nuts in a dry pan over medium heat until golden brown, then remove and let cool. (Optional: Briefly roast the peach wedges in the oven using the grill function or in a pan).

Heat a little olive oil in a grill pan. Grill the halloumi slices and peach wedges on both sides for about 2–3 minutes until nice grill marks appear.