Grilled Asparagus and Peach Salad
Grilled Asparagus and Peach Salad
Ingredients
- 1/2 lb (225 g) halloumi cheese
- 3/4 cup (180 ml) balsamic vinegar
- 2 tablespoons (30 ml) brown sugar
- 2 cloves garlic, halved
- 2 lb (1 kg) asparagus, trimmed
- 2 ripe but firm peaches, pitted and cut into quarters
- 3 tablespoons (45 ml) olive oil
- 8 slices pancetta, about 1/4 inch (1/2 cm) thick
- Salt and pepper
Instructions
- Cut the cheese into slices about 1 cm (1/2 inch) thick. Halve the slices crosswise.
- If desired, soak the cheese in cold water for about 1 hour to remove some of the salt. Drain.
- Preheat the grill, setting the burners to high.
- Place the balsamic vinegar, brown sugar and garlic in a saucepan and bring to a boil. Reduce the heat and simmer until syrupy, about 10 minutes. Remove the garlic. Let cool.
- In a bowl, toss the asparagus, peaches, cheese and oil. Grill the asparagus and the peaches for about 3 minutes per side. Season with salt and pepper. Let cool.
- Grill the pancetta for about 3 minutes per side.
- Grill the cheese until dark brown grill marks appear, about 1 minute per side.
- Arrange the asparagus, peaches, pancetta and cheese on 4 plates. Drizzle with the balsamic reduction to taste.
Grilled Asparagus and Peach Salad