Ingredients
Dressing
Method
1.Mix wine vinegar and sugar in bowl. Add onion, toss and leave to marinate.
2.Heat a drizzle of oil on barbecue hotplate or in a frying pan or grill pan. Cook bacon until crispy; set aside. Grill peaches (in bacon fat) for a couple of minutes on each side until caramelised; set aside. Grill haloumi for 1-2 minutes on each side until golden.
3.Arrange salad leaves on a large platter. Add bacon, peaches and haloumi. Drain onion (reserve liquid) and scatter on top.
4.Mix the reserved liquid with the dressing ingredients. Dress the salad just before serving.
Note
- Serves 4-6. – Pat haloumi slices dry with paper towels before cooking to help them go golden. * Check label is eating gluten-free.