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 6 tbsp 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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