Delicious Australia – (12)December 2018

Edible flowers (optional) and extra virgin

olive oil, to serve

Place peach cores in a medium saucepan,

add vinegar, basil stalks and enough water

to just cover cores (about 2 cups [500ml]).

Place over low heat and cook, stirring

occasionally, for 1 hour 30 minutes for

flavours to develop. Strain, reserving liquid

and cores separately. Return liquid to pan

over high heat, bring to the boil and cook

for 10 minutes or until reduced by half.

Meanwhile, heat a chargrill pan or

barbecue to high heat. Grill peach cheeks,

skin-side down, for 3 minutes or until

blackened. Cut cheeks into thirds and toss

with reduced peach juices and basil leaves.

Top with mozzarella and edible flowers,

if using, and drizzle with oil to serve.

with remaining 1 tbs oil and grill for

1-2 minutes each side or until grill marks

appear (line the grill with baking paper

if the haloumi is sticking).

Transfer the haloumi to a serving

platter and drizzle with the honey

mixture. Season with freshly ground black

pepper and scatter with flowers, if using,

to serve.

GRILLED PEACH & BASIL SALAD

SERVES 4 AS A SIDE

5 ripe yellow peaches, cut into cheeks,

cores reserved

50ml red wine vinegar

(^1) / 2 bunch basil, leaves picked,
stalks reserved
1 ball buffalo mozzarella
GRILLED HALOUMI WITH HONEY
AND WILD FLOWERS
SERVES 4 AS A SIDE OR PART OF
A SHARED MEAL
11 / 2 tbs runny honey
(^1) / 4 cup (60ml) extra virgin olive oil
250g haloumi, cut into 1cm-thick slices
Edible flowers (optional), to serve
Place honey in a small saucepan over
medium-high heat and bring to a simmer.
Remove from heat and gradually whisk
in 2 tbs oil until well combined.
Heat a chargrill pan or barbecue
to medium-high heat. Rub haloumi
Grilled peach &
basil salad
Grilled haloumi
with honey and
wild flowers
“WE’LL BE USING
ALL SMALL-BATCH
LOCAL PRODUCE
AND A FEW
INDIGENOUS
INGREDIENTS.”
delicious.com.au 117
JAMES VILES.