Recipe

Lunch

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English Cucumbers
Loaves of Pita
Canned Sliced Peaches
, in juice
Mixed Salad Leaves
Halloumi Cheese
Red Wine Vinegar
Extra Virgin Olive Oil
Sea Salt & Black Pepper

Island Salad

From Jamie Oliver's 5 Ingredients Mediterranean
Total time: 15 min
Servings: 2
Equipment: Oven | Toaster | Toaster Oven & Stove
  • 1 English Cucumbers
  • 2 Loaves of Pita
  • 15 oz. Canned Sliced Peaches, in juice
  • 4 oz. Mixed Salad Leaves
  • 2 oz. Halloumi Cheese
  • 1 tbsp. Red Wine Vinegar
  • 1 tbsp. Extra Virgin Olive Oil
  • 1/8 tsp. Sea Salt & Black Pepper
  • Using a vegetable peeler, peel the cucumber lengthways into long delicate ribbons, discarding the seedy core, and place in a bowl with a pinch of sea salt and black pepper, and 1 tablespoon each of red wine vinegar and extra virgin olive oil.
  • Toast the pitas until golden, then slice into strips and arrange around the edges of two plates.
  • Place a large non-stick frying pan on a high heat. Drain and roughly chop the peaches (reserving the juice), then place in the pan with a good splash of the reserved juice, and season with pepper. Warm through for a few minutes while you toss the salad leaves with the dressed cucumber, and plate up.
  • Remove the peaches to a bowl, give the pan a quick wipe with a ball of paper towel, then use the fine side of a box grater to grate half the halloumi over the surface of the pan. Leave on the heat for 1–2 minutes, or until golden on one side, then tip directly over one of the plates, using a spatula to ease it away from the pan, if needed. Repeat with the remaining halloumi for the second plate. Spoon over the peaches, and tuck straight in.