This fruity dish makes a wonderfully fresh sharing dish to enjoy when peaches are in season. Baked in Date, Za'atar and Cinnamon Infused Balsamic, giving notes of herbs and molasses. Garnish with a few fresh basil leaves.
Serves 2-3
Ingredients
-
2 ripe peaches, quartered and stones removed
- 1 block of halloumi (approx. 225g)
- 2-3 tbsp Date, Za'atar & Cinnamon Infused Balsamic Vinegar
- 1 tbsp Olive Oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Crusty bread, to serve
Method
- Preheat your oven to 200°C/180°C Fan/Gas Mark 6.
- Quarter the peaches and set aside.
- Score the halloumi block deeply in a hassleback style: make evenly spaced cuts across the top, being careful not to slice all the way through.
- Place the peaches and halloumi in a baking dish.
- Drizzle generously with Date, Za'atar & Cinnamon Infused Balsamic Vinegar and olive oil.
- Season with sea salt and black pepper.
- Bake in the preheated oven for 20-25 minutes, or until the peaches are soft and caramelised and the halloumi is golden at the edges.
- Serve warm with plenty of crusty bread to soak up the juices.
