Grilled halloumi, caramelised peaches, rocket, pistachios, and honey dressing. The warm-cold, sweet-salty balance that makes this impossible to stop eating.
Brush peach halves with olive oil. Grill cut-side down on hot griddle or BBQ 3–4 minutes until caramelised and grill marks appear. The sugars concentrate beautifully.
Dry the halloumi slices. Grill in hot dry pan or on BBQ 2 minutes each side until golden. Serve warm — halloumi becomes rubbery when cold.
Whisk honey, lemon juice, olive oil, fresh thyme leaves, and a pinch of salt. Should be sweet, bright, and herby.
Spread rocket on platter. Arrange warm peach halves and halloumi. Scatter pistachios. Drizzle honey dressing. Serve immediately — halloumi waits for no one.