Grilled Peach & Haloumi with Focaccia & a Mount Zero Mocktail
We drop off Kate Heppell from Kip & Co's Olive Oil Club delivery and stick around to see what she is cooking with her Mount Zero produce. Kate cooks us a delicious grilled platter of grilled Peach & Haloumi cooked with yummy Extra Virgin Olive Oil & served with a refreshing Mount Zero mocktail.
- Author
- Kate Heppell
- Servings
- 4
- Category
Entertaining
- Cuisine
- Mediterranean
Ingredients
- 6 Peaches
- L’Artisan Haloumi (available at our Mount Zero Shop)
- Frantoio Extra Virgin Olive Oil
- Sage
- Hazelnuts
- Fennel Leaves
- Pink Lake Salt
- Focaccia
- Mount Zero Verjus
- Mineral Water
- Mint
Directions
- Prep a cast-iron grill on a medium heat. Lightly oil the grill grates with Frantoio Extra Virgin Olive Oil.
- Cut the peaches in half and remove the pit. Brush the cut sides of the peaches with a little Frantoio Extra Virgin Olive Oil. Place cut-side down on the grill and cook for 2–3 minutes until nicely charred with grill marks. Flip and warm through briefly, then set aside.
- Cut the Haloumi into slices and brush each side with Frantoio Extra Virgin Olive Oil. Place the halloumi slices directly on the grill. Cook for 1–2 minutes per side until golden and slightly smoky. Remove and keep warm.
- Cut your focaccia, coat it with Frantoio Extra Virgin Olive Oil, and grill until golden brown.
- Arrange the grilled peaches and haloumi on a platter topped with fennel leaves, chopped hazelnuts, and drizzle generously with Frantoio Extra Virgin Olive Oil, cracked pepper and Pink Lake Salt.
- Serve with a Mount Zero mocktail made with mineral water, Chardonnay Verjus & crushed mint.