Peach and Cucumber Salad with Halloumi Crumb

200 g halloumi, crumbled

2 green shallots, white part finely

chopped, green part thinly sliced

2 tbsp white wine vinegar

¼ cup (60 ml) extra virgin olive oil

1 tbsp honey

6 peaches, cut into small wedges

(you can also use nectarines)

2 cucumbers, skin and seeds

removed, chopped

snow pea tendrils to serve (optional,

can sub with mint leaves)

Place halloumi in a non-stick frypan over high heat and cook from cold, stirring constantly, for 5–6 minutes or until golden. Remove from heat and stand to cool (this trick will have you wondering how you cooked halloumi any other way). To make the dressing, combine shallots, vinegar, oil and honey in a large serving bowl and whisk to combine. To serve add remaining ingredients to dressing and toss to coat. Scatter with halloumi crumb.

Note, you can do both the halloumi and dressing the day before and store in the fridge.