Balsamic Peach and Halloumi Bake

This fruity dish makes a wonderfully fresh sharing dish to enjoy when peaches are in season. Baked in Date, Zaatar and Cinnamon 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 Burren Balsamics Date & Zaatar Balsamic Vinegar
  • 1 tbsp olive oil
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Crusty bread, to serve

Method

  1. Preheat your oven to 200°C (fan 180°C) / 400°F / Gas 6.
  2. Quarter the peaches and set aside.
  3. 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.
  4. Place the peaches and halloumi in a baking dish.
  5. Drizzle generously with Burren Balsamics Date & Zaatar Balsamic Vinegar and olive oil.
  6. Season with sea salt and black pepper.
  7. 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.
  8. Serve warm with plenty of crusty bread to soak up the juices.