Sweet peaches pair perfectly with aromatic blackberries (can be substituted with raspberries, blueberries), spicy halloumi cheese, and quinoa. A refreshing lime, mint, and honey dressing combines all the flavors and gives the salad a true summery lightness. It is perfect for a hot day, a light dinner, or as a side dish for grilled meals.
Tip: if the grill is already hot, you can grill halloumi cheese on it, and if desired – peaches as well. The gentle aroma of grilling suits this salad perfectly.
Ingredients (for 4 people):
150 g tricolor quinoa
250 g colorful cherry tomatoes
3 peaches, about 500 g
125 g blackberries (or other berries)
250 g halloumi cheese
7 tbsp olive oil
2 tsp liquid honey
1 lime
4 mint sprigs
salt
pepper
60 g mixed leafy salad greens
sunflower seeds for garnish
Preparation
Place the quinoa in a sieve and rinse with hot water. Boil 350 ml of salted water in a pot. Add the quinoa and cook for about 15 minutes.
Meanwhile, wash the tomatoes, clean them, and cut in half. Wash the peaches, remove the pits, and slice the flesh. Wash and sort the blackberries. Cut the halloumi into approximately 1.5 x 1.5 cm cubes.
Heat 1 tbsp of oil in a pan. Add the cheese cubes and fry, turning, for 4–5 minutes until nicely browned. Drizzle with 1 tsp honey and remove the pan from heat.
Wash the lime with hot water, finely grate the zest, cut the fruit in half, and squeeze out the juice. Wash the mint, dry it, strip the leaves, and finely chop them.
Mix the lime juice with half of the grated zest, the remaining honey, and the mint. Season with salt and pepper, then whisk in the remaining oil.
Wash and clean the leafy greens and tear them into large pieces if needed. Fluff the quinoa with a fork and serve with the prepared ingredients. Drizzle with the vinaigrette, sprinkle with sunflower seeds and the remaining lime zest. Serve immediately.
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