Peach, tomato, basil & haloumi salad with bagel seasoning dressing

Sweet, lightly acidic tomatoes and juicy, succulent peaches with crisp, teeth-squeaking haloumi. It’s hands-down one of my favourite things to eat.

SERVES 4 (as part of a spread)

INGREDIENTS

• 500 g mixed medley cherry tomatoes, halved
• 4 peaches, stoned and sliced
• generous handful of basil leaves
• 1 tablespoon olive oil
• 180 g block haloumi, sliced lengthways

BAGEL SEASONING DRESSING

• 5 tablespoons olive oil
• 2–3 tablespoons bagel seasoning

METHOD

1. Make the bagel seasoning dressing by placing the ingredients in a bowl. Stir to combine, then set aside until ready to serve.
2. Add the tomatoes, peach slices and basil to a serving bowl. Toss very gently to combine – trying to avoid bruising the peach slices.
3. Add the olive oil to a frying pan over medium–low heat. Add the haloumi and cook for 1–2 minutes or until golden on one side and beginning to soften. Gently flip the slices and cook the other side until golden.
4. Top the tomato and peach salad with the haloumi and spoon the dressing over the top. Serve immediately.

Bulk it out for last-minute table gatherers

• Add some sourdough croutons
• Add some prosciutto
• Add some grilled chicken, mackerel or lamb

Would you like to know more? Pick up a copy of From Salt to Jam by Katrina Meynink. Published by Hardie Grant Books, it is available where all good books are sold, RRP $40

This article was originally published in Issue 32 – Storytellers Assemble. You can purchase this issue and enjoy more enchanting content here.