When the weather is glorious, I have very little desire to do any “proper cooking”. Turning the grill on for about 15 minutes is the maximum amount of heat I want to subject my home to, which is why, in the summer months, I eat this sort of salad on repeat: stone fruit with golden slices of halloumi is my favourite pairing. Add a little freshness with some sweetness and spice, and it is a glorious thing. You could even spoon it on to slices of toasted ciabatta for an open sandwich or elegant crostini.Grilled peach, halloumi and dukkah saladWant to save this recipe? Download the Guardian Feast app to add this to your collection.If you make your own dukkah, amazing; otherwise, you can pick up some pretty good mixes from most supermarkets these days. It really works here, and feel free to add more, if you like.Prep 10 min
Cook 25 min
Serves 43 peaches
Sea salt and black pepper
Extra-virgin olive oil
