- ripe peaches (nectarines or apricots also work)
- halloumi
- garlic, finely chopped
- mixed salad leaves (pretty much any sort works)
- green beans (in 1-2 inch pieces; optional)
- pine nuts (optional)
For the dressing:
- balsamic or sherry vinegar (1 part)
- extra virgin olive oil (2-3 parts)
- pomegranate molasses (0.25-0.5 parts)
- soy sauce (small splash per part)
- garlic (small clove per part, crushed)
- sea salt
- black pepper
Combine all the dressing ingredients very thoroughly (the best way is to put them all in a jar with a well-sealed lid and shake hard for about 30 seconds). If using pine nuts, dry-fry over a medium heat for a few minutes until lightly toasted and set aside to cool. Cut the peaches (or other soft fruit) into chunks. Fry the halloumi in olive oil over a medium-high heat until lightly browned on both sides, adding the garlic towards the end to avoid burning it. While the halloumi is still warm, combine everything and eat
