Grilled Halloumi & Peach Salad

• 5 tbsp olive oil
• 200 g halloumi, cut into slices
• ¼ cup sliced almonds
• 3 cucumbers, diced
• 2 ripe peaches, halved
• ½ red onion, diced
• ¼ cup lime juice (from about 2 limes)
• ½ tsp Dijon mustard
• Salt
• Black pepper
• Handful of fresh herbs like cilantro
• mint or basil leaves

Instructions

1. In a large nonstick or cast-iron pan, add the sliced almonds and cook until golden, 1 to 2 minutes.
2. Remove the almonds to a small bowl. In the same pan, heat 2 tablespoons of olive oil over medium-high. Add the halloumi slices and cook, flipping them occasionally, until golden-brown, about 3 minutes on each side. The halloumi will release water before crisping up.
3. Remove the halloumi, wipe the pan if needed, and do the same with the peach halves.
4. Mix lime juice, 3 tablespoons of olive oil, salt, black pepper, and 1/2 teaspoon Dijon mustard in a big bowl.
5. Chop the halloumi and peaches into small cubes. Add them to the large bowl. Add the diced cucumbers and onion. Stir to combine, taste for salt, then top with the torn herbs and toasted almonds.