Grilled Peach and Halloumi Salad (Print Version)

# Ingredients:

→ Dressing

01 - 1½ cups basil leaves, finely chopped
02 - 1 garlic clove, minced
03 - 3 tablespoons lemon juice
04 - 1 tablespoon rice vinegar
05 - ⅓ cup extra-virgin olive oil

→ Salad

06 - 4 tablespoons extra-virgin olive oil
07 - 170g green beans
08 - 3 peaches, pitted and halved
09 - 170g halloumi, sliced
10 - 4 cups mixed greens
11 - ½ cup pine nuts, toasted
12 - Kosher salt and freshly ground black pepper

# Instructions:

01 - In a small bowl, whisk together the basil, garlic, lemon juice and rice vinegar. Gradually whisk in ⅓ cup olive oil. Season with salt and pepper to taste.
02 - Bring a medium pot of salted water to a boil over high heat. Add the green beans and blanch for 1 to 2 minutes. Transfer to a bowl of ice water to cool completely.
03 - Preheat a grill or grill pan over high heat. Brush the remaining olive oil evenly over the peaches and halloumi. Working in batches, grill the peaches and halloumi until well charred, about 3 minutes per side.
04 - Arrange the mixed greens on a large platter. Top with the green beans, peaches and halloumi. Drizzle with the dressing and garnish with the pine nuts.

# Notes:

01 - For best results, ensure peaches are ripe but firm enough to hold their shape on the grill.
02 - The salad can be assembled ahead of time, but add the dressing just before serving to keep the greens crisp.