If the peaches are hard and under-ripe, stone them, cut into quarters and place in a pan with 6 tbsp water and the sugar. Simmer gently for 10-15 minutes until tender. Leave the peaches to cool, then remove the skins. Reserve the syrup.
If the peaches are ripe, simply skin and stone them, toss with the sugar in a bowl and leave for five minutes. Reserve the juices.
Place the skinned peaches in a blender with 6 tbsp extra virgin olive oil, all the syrup remaining in the pan or the juices and 6tbsp water. Add the basil and mint and blend until smooth, adding enough water to make a pouring consistency. Set aside.
Cook the quinoa in a pan with the stock over a gentle heat until the germ separates – about 10-15 minutes. Remove from the heat, cover and leave to absorb the remaining water. Place the quinoa in a bowl and toss with the tomatoes, rocket and spinach.
Add the lemon juice, 2-3 tbsp extra virgin olive oil and salt and pepper. Heat the olive oil in a pan, then fry the halloumi until golden on both sides. Spoon the quinoa salad onto a plate and top with the hot halloumi. Spoon over the peach dressing.
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