Arugula with Cypriot grilled halloumi and peach

Ingredients

• 125 g arugula
• 1 untreated lemon
• 2 peaches
• Sea salt
• Pepper
• 2 tbsp olive oil
• 400 g halloumi
• white bread (for serving)

Instructions

1. 1.

   Wash, rinse, and pat dry the arugula. Wash the lemon, grate a little zest, halve it, and squeeze out the juice. Cut the peaches in half and remove the pits. Season with lemon zest, a pinch of sea salt, pepper, and brush with 1 tbsp olive oil.

2. 2.

   Slice the halloumi into eight pieces. Grill the cheese and peach halves on a hot grill, turning occasionally, for 4–8 minutes until golden yellow. Toss the arugula with lemon juice and remaining olive oil, then arrange on plates. Top each plate with one peach half and two slices of grilled halloumi, sprinkle with salt and pepper, and serve with white bread.