Maille has been working with Lucy Bradley of Bradley's Deli, a family run café and deli in the seaside town of Benllech on the Isle of Anglesey. BBQ peaches are perfect in a summer salad, they are sweet, rich & delicious and the children will love them. Alongside salty BBQ halloumi, this is a gorgeous and simple combination.

Honey-Glazed Peachy Salad

Honey-Glazed Peachy Salad

Serves: 4

Preparation time: 10 minutes

Cooking time: 10 minutes

Ingredients:

  • 1 tbsp Maille Honey Dijon mustard
  • 2 tbsp balsamic vinegar
  • Juice of ½ lemon
  • 3 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper
  • 3 ripe peaches or nectarines, pitted and sliced
  • 2 tsp clear honey
  • 1 x 75g bag of watercress
  • 2 tsp olive oil
  • 250g pack of halloumi cheese, thinly sliced
  • 100g walnut halves

Method:

  1. To make the vinaigrette dressing, mix together the Maille Honey Dijon mustard, vinegar, lemon juice and olive oil in a jug. Season with a little salt and pepper.
  2. Put the peach or nectarine slices into a bowl and add 2 teaspoons of honey. Mix together.
  3. Pre-heat a chargrill pan or the barbecue. Griddle the peaches or nectarines or cook on the barbeque for 2-3 minutes.
  4. Share the watercress between 4 serving plates or bowls. Arrange the peaches or nectarines on top.
  5. Brush the halloumi with the olive oil, then char-grill or barbecue for about 1 minute per side. Alternatively, heat the olive oil in a large frying pan and fry the halloumi until golden on each side.
  6. Add the halloumi to the salads, sprinkle with the walnuts and drizzle with the vinaigrette dressing.

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