Peach halloumi grain salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Trim the broccoli, then put into a large, heatproof bowl and cover with just-boiled water for 3 minutes. Drain. Toast the pistachios in a large frying pan, then tip out and cool. Place the wiped-out pan over a high heat and sear the broccoli for 2-3 minutes until the edges catch. Return to the bowl.

Step 2

With the pan on medium, add the peach slices and sear for 2 minutes, stirring occasionally, until golden. Drizzle ½ tsp honey into the pan for the final 30 seconds of cooking, then tip onto the broccoli. Heat a drizzle of oil in the pan and cook the halloumi for 2-3 minutes, turning until golden on each side. Add to the bowl.

Step 3

Crush the pistachios, then mix half with the remaining honey, the lemon juice and the oil in a small bowl to make the dressing. Finely chop 6 peach slices, add to the bowl, then season. Heat the wheatberries, lentils and green vegetables according to pack instructions.

Step 4

Spoon the wheatberries over a large platter. Arrange the broccoli, peach slices and halloumi on top. Drizzle over the dressing, scatter over the mint and remaining pistachios, then serve with lemon wedges for squeezing over.

Step 5

Cook’s tip

Step 6

This pistachio, honey and lemon dressing is also delicious on top of thick Greek yogurt, served as a dip, as a sauce for grilled vegetables or spooned over a roast chicken.