Swiss Almond Vanilla Muffins #MuffinMonday

Fluffy rich vanilla muffins are studded with chocolate covered almonds in these Swiss almond vanilla muffins which I created to match the flavors of my husband’s favorite Häagen-Dazs ice cream.

From as far back as I can remember, my husband’s favorite ice cream has been Swiss Almond Vanilla, made by Häagen-Dazs, sold in the pint-sized containers. He doesn’t eat a lot of ice cream so the occasional pint was a rare treat. Then it started getting harder and harder to find.

When we moved to Dubai, there was a small Häagen-Dazs outlet in our neighborhood so I stopped in to inquire about his favorite flavor. The guy had never heard of it. He checked online and then delivered the bad news. It was now called “vanilla Swiss almond” and apparently flavors vary by region.  Sadly, vanilla Swiss almond isn’t made in the Middle East.

Not being a person who gives up easily, I figured I had two choices. I could make my own or I could fudge it. I bought a pint of Häagen-Dazs vanilla bean ice cream. I let it soften slightly then I mixed in a package of good quality chocolate-covered almonds. I scooped my newly created Swiss Almond Vanilla back into the Häagen-Dazs tub, perched the lid on top (since it didn’t quite all fit in now) and popped it in the freezer.

As we sat around last week brainstorming muffin ideas, my husband reminded me of that story and said he’d like some Swiss Almond Vanilla Muffins. Which sounded like a splendid idea to me!

Swiss Almond Vanilla Muffins

Ingredients
2 cups or 250g flour
3/4 cup or 150g sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup or 240ml sour cream
1/4 cup or 60ml milk
1/4 cup or 60ml vegetable oil
1 egg
1 tablespoon vanilla bean paste (or sub vanilla extract)
1 cup or about 180g chocolate covered almonds, divided

Method
Preheat oven to 375°F or 190°C. Lightly grease 12 muffin cups or line the pan with paper baking cups.

Whisk together the flour, sugar, baking powder, baking soda and salt in large mixing bowl.

In a smaller bowl, whisk together the sour cream, milk, oil, egg and vanilla paste.

Fold the wet ingredients into the dry ingredients until just moistened. Set aside 12 of the chocolate-covered almonds for decoration and fold the rest into the batter.

Use a scoop or tablespoon to divide the batter between the 12 muffin cups. Top each with a reserved chocolate-covered almond, pressing the candy gently into the batter.

Bake 17-22 minutes or until toothpick inserted in center of muffins comes out clean.

Enjoy!

Can you find Vanilla Swiss Almond Häagen-Dazs ice cream in your neck of the woods? Do let me know. And make sure you check out all the creative muffins my Muffin Monday group have for you today!

• Ackee and Saltfish Muffins from Passion Kneaded
• Apple Cinnamon Muffins from Farm Fresh Feasts
• Bacon Gruyere Muffins from Karen's Kitchen Stories
• Butternut Squash Raisin Mini Muffins from Sew You Think You Can Cook
• Lemony Olive Oil Muffins from A Day in the Life on the Farm
• Swiss Almond Vanilla Muffins from Food Lust People Love
• Zucchini Walnut Muffin from Palatable Pastime

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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Thai Spiced Shrimp Cabbage Coleslaw

Spicy, crunchy, fresh and zingy, Thai spiced shrimp cabbage coleslaw makes a great starter for a picnic, barbecue or dinner party. That said, we enjoyed it as main course one hot summer night.

I’m finally back in Dubai and trying to get into the usual swing of things, but we are still eating a lot of salads. It remains quite hot outside although my husband keeps telling me that the worst of the summer is over. I’m sure he is right but that doesn’t stop me from rolling my eyes just a little when I walk outside and my glasses steam up.

This week my Sunday Supper group is sharing recipes for Labor Day, which in the United States always falls on the first Monday of September, marking the last weekend of summer.

This year, that weekend will actually be a holiday for us here in the United Arab Emirates as well, as the faithful celebrate Eid al Adha, or the festival of the sacrifice, which honors Abraham’s willingness to sacrifice his son, before God intervened and provided a sheep instead. You may have heard this one before because the story shows up in the holy books of Judaism, Christianity and Islam. Here it’s a reason to feast with family and friends and share with the less fortunate.

Side note: Are you curious about my wonky bowl? Your eyes do not deceive you. It’s not completely round. At Wonki Ware, a South African enterprise, every piece is handmade by potters from disadvantaged backgrounds. I received my lovely bowl as a birthday present from dear friends and usually display it as a work of art on top of a small cupboard. Occasionally it gets used as a bowl when the dish merits special treatment. This Thai spiced shrimp cabbage coleslaw qualified!

Another recipe for Salad Month
Whatever you are celebrating next weekend, I hope you try my coleslaw with an Asian twist. And don't forget to scroll down for more Labor Day menu ideas.

Thai Spiced Shrimp Cabbage Coleslaw

Ingredients
For the dressing (makes 6 3/4 oz or 200ml)
1/4 cup or 60g fresh lime juice
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sweet Thai pepper sauce
2 teaspoons soy sauce
3/4 teaspoon fine sea salt
1 1 - inch piece ginger, peeled and grated
1/4 cup or 60ml canola oil
2 tablespoons toasted sesame oil

For the shrimp cabbage coleslaw:
1 1/2-2 pounds napa cabbage, quartered, cored and very thinly sliced
4-5 sharp red radishes, sliced thinly in circles
3 medium carrots, peeled and grated
1/2 English cucumber, thinly sliced
1/2 cup thinly bias-sliced green onions (4 to 6)
7-8 stems cilantro, hard stems removed, and chopped
1 small red chili pepper, finely minced
1.1 lb or 500g cooked shrimp
2/3 cup or 95g roasted, slightly salted peanuts, coarsely chopped
1 tablespoon black sesame seeds

Method
To make the dressing: Grate your ginger and try to save the juice so you can scrape it into the dressing as well.

In a small bowl or screw-top jar, whisk or shake together the lime juice, honey, sweet Thai pepper sauce, rice vinegar and soy sauce until the honey and salt are dissolved. Add the grated ginger, canola oil and sesame oil. Shake well.

To make the shrimp cabbage coleslaw: In a very large bowl, toss together the cabbage, carrots, radishes, cucumber, green onions, chili pepper and cilantro.

Add in the cooked shrimp and pour the dressing over it all and toss to coat.

Cover the bowl with cling film or transfer the coleslaw to a sealable container. Chill until ready to serve. It gets pretty juicy as the cabbage softens so be aware when transporting it.

Toss again right before serving. Add the peanuts and sesame seeds and toss again.

Enjoy!

Check out all the lovely Labor Day menu ideas my Sunday Supper friends are sharing today! Many thanks to our event manager Christie from A Kitchen Hoor’s Adventures and our host Em Beitel.

Labor Day Menu Ideas

Scrumptious Labor Day Sides and Starters

• Foil Pack Grilled Potatoes by Hardly A Goddess
• Four Bean Salad by A Day in the Life on the Farm
• Jalapeno Popper Deviled Eggs by Sunday Supper Movement
• Pasta Salad with Baby Spinach and Sun-Dried Tomatoes by Simple and Savory
• Sausage and Peppers Salad by Cindy’s Recipes and Writings
• Shelly’s Pasta Salad by Soulfully Made
• Sour Cream and Onion Potatoes by Cricket’s Confections
• Thai Spiced Shrimp Cabbage Coleslaw by Food Lust People Love
• Zucchini Parmesan Foil Packets by Hezzi-D’s Books and Cooks

Delicious Labor Day Entrees

• Malaysian Chicken Satay by Sprinkles and Sprouts
• Grilled Hasselback Fajita Chicken by Fantastical Sharing of Recipes
• Maple Turkey Burger with Cheddar, Bacon and Apple by Caroline’s Cooking
• Pork Spiedini Hoagies by A Kitchen Hoor’s Adventures
• Sous Vide Sirloin Steak with asparagus by Our Good Life
• Sriracha Deviled Crab Sandwich with Key Lime-Bacon Slaw by Gourmet Everyday
• Tom’s BBQ Spare Ribs with North Carolina BBQ Sauce by Recipes Food and Cooking
• Vietnamese Grilled Steak Salad by Palatable Pastime

Luscious Labor Day Desserts

• Blueberry Crisp Bars by Pies and Plots
• Fudgy Brownie Trifle with Chocolate Mousse by That Skinny Chick Can Bake
• Watermelon Treats by The Freshman Cook

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Summer Tomato and Edamame Salad

The simplest of dishes, this summer tomato and edamame salad doesn’t really require a recipe with certain amounts that must be followed, although I’ll give you mine below. The important thing is to use the best summer tomatoes you can find – homegrown, if possible, vine-ripened, full of flavor – drizzled with the best quality extra virgin olive oil and aged balsamic vinegar.

That combination, along with a sprinkling of shelled edamame, makes this a fabulous fresh salad full of the flavors of summer. Sometimes the simplest salads are the best.

Another tasty recipe for Salad Month
Edamame is one of those ingredients I keep on hand always, in the freezer, for times when I need a little something extra in a salad or soup. Not only are they a lovely green color but they are nutritionally rich, with vitamins, protein and fiber. You can buy them in the pods, which make for a great snack, or already peeled.

Summer Tomato and Edamame Salad

Ingredients
4-5 ripe summer tomatoes
Flakey sea salt
Freshly ground black pepper
1/3 cup or 50g shelled edamame
1/2 small onion, minced
Good quality extra virgin olive oil
Good quality balsamic vinegar

Method
Slice the tomatoes and lay them out on a big plate. Season with the sea salt and black pepper.

Sprinkle on the minced onions and edamame. Drizzle the lot with the olive oil and balsamic vinegar.

Seriously, that’s all there is to it. This summer tomato and edamame salad lets the tomatoes shine, with an added boost of protein and fiber from the legumes. Totally delicious AND healthy.

Enjoy!

Have I convinced you to join me for Salad Month? Here are a few of my other recipes you might like to try:

• Summertime Fresh Corn Salad 
• Sweet Potato French Bean Lentil Salad 
• Quick Pickled Beet Salad 
• Coronation Chicken Salad 
• Roasted Savoy Cabbage Slaw with Spicy Bacon Dressing 

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Broccolini Chicken Pear Blue Cheese Salad with Warm Honey Mustard Vinaigrette

Who says greens have to be leafy to make a great salad? Lightly cooked broccolini adds great flavor and bite to this wonderful recipe for broccolini chicken pear blue cheese salad.

Growing up, I was never a fan of pears because of their texture. I found them a bit gritty, for want of a better word. Recently I discovered that they aren’t all that way and I have been converted. In Dubai, we have produce imported from all over the world so, as long as you are willing to pay the price, choice fresh fruit is available year round. I try to buy what’s in season closest to me with occasional special treats of produce from farther afield.

The pears that convinced me were Coscia pears, an Italian variety. I first liked them baked into an almond pear bread pudding but then decided they were pretty good raw as well. When I looked them up, the interwebs told me that they were granular in texture, but I didn’t find that true at all. Maybe mine were special but I’ve bought them a few times since and, while they aren’t as smooth as apples, they aren’t as gritty as the pears I recall from when I was little.

Another recipe for Salad Month
Like the crunchy green bean, tomato, chicken and pearl couscous salad I posted earlier this month, this salad can also be served without the chicken. But when I am serving it as a main course, I think the additional protein helps make it a more filling meal. As another bonus, it can also be made ahead of time, which makes it perfect for a packed lunch at school or at work. Or for serving dinner guests.

Broccolini, Chicken, Pear and Blue Cheese Salad with Warm Vinaigrette

Pears and blue cheese are a classic combination of sweet and salty, especially if you have crisp pears that are just ripe and fragrant with pear-y-ness. Together they lift the broccolini and chicken into something fabulous. And whether the salad is served slightly chilled or at room temperature right after you make it, the warm honey mustard vinaigrette is the perfect dressing.

Ingredients – to serve 2 as a meal, 4 as a starter
For the salad:
2 small boneless chicken breasts
Sea salt
Black pepper
Cayenne
1 tablespoon olive oil
7 oz or 200g broccolini aka tenderstem broccoli
1/4 small onion, sliced thinly
1 pear, ripe but firm
3 oz or 57g soft blue cheese (I like Bleu d'Auvergne for this recipe – it’s made with cow’s milk and is milder than Roquefort.)

For the warm honey mustard vinaigrette:
2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
4 tablespoons olive oil
Salt and pepper

Method
Season the chicken breasts with the salt and two peppers. Pan-fry them in the olive oil until golden on both sides and cooked through. Depending on the thickness of your breasts, this could take as few as five minutes and as many as 10. Do not overcook them or, as we all know, chicken breasts dry out. Remove from the heat and leave to cool.

Meanwhile, put a pot of water on to boil and fill a bowl with cold water and some ice cubes.

When the water comes to a boil, pu the broccolini in careful so you don’t scald yourself with a splash of boiling water. Set a timer for two minutes.

When the timer rings, scoop the broccolini out with a slotted spoon and pop it directly into the ice water. This ensures that it stays brightly green. Once chilled, remove the broccolini, drain and leave it to dry.

Cut the chicken breasts into 8-9 slices each. Divide the broccolini between two plates and add a sliced chicken breast to each. Add the sliced onion.

Core and thinly slice the pear on top of the broccolini. Crumble the blue cheese on top of both.

At this point, the plates can be chilled, covered with cling film, until you are ready to serve. Remove the plates from the refrigerator about 20-30 minutes before serving to allow time for the salad to warm up a little.

To make the warm vinaigrette, whisk all of the ingredients - except the oil - together in a small pot or microwaveable bowl, then warm the mixture gently over a low fire or with a couple of quick zaps of the microwave. Whisk in the olive oil, a little at a time, until the vinaigrette has emulsified. Add salt and pepper to taste.

Spoon the warm honey mustard vinaigrette over the salad.

Enjoy!

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Curried Shrimp Salad

Serve this spicy curried shrimp salad with crackers, in a bread bun or wrapped in lettuce leaves for a deliciously spicy appetizer or cool dinner.

Despite the fact that I am in cool Los Angeles, it’s still August so that means we are midway through my self-imposed Salad Month. I hope those of you in warmer climes are enjoying the recipes and the rest of you are pinning them for later. I head back to Dubai on Wednesday, where it’s still scorching hot, so I anticipate that salads for dinner will no doubt be favorites for some weeks to come.

I hope you've also enjoyed following along on Instagram as I journeyed by car from the east coast to the west coast of the United States with my daughters. We took in some fabulous sights, from Niagara Falls and the St. Louis Arch to the natural arches near Moab, UT and the Grand Canyon and so much more.

A couple of months back, it was my honor to be invited to a wedding shower in Dubai, given by a good friend. Naturally, I asked what I could bring. She gave me free rein so this is one of the dishes I made. Curried shrimp salad is special enough for a party but easy enough to serve the family for simple summer dinner as well.

Ingredients
1 lb or 450g cleaned and shelled shrimp
1 small cucumber, thinly sliced, salted, drained
1 cup or 215g mayonnaise
1 tablespoon curry powder
1 teaspoon ground cumin
hot sauce, optional
2 spring onions, white and part of green for salad – some greens chopped for garnish

To serve: crackers, toasted bread or split bread rolls to make sandwiches or lettuce leaves for wraps

Method
Cook the shrimp by dropping them into boiling water for just a few minutes. Drain them and rinse with cold water. Leave in a colander to drain.

Chop the roots off of your spring onions and discard. Cut the whites into thin circles, along with most of the green parts. Chop the rest of the green parts and set aside for garnish.

Cut your cucumber into quarters lengthwise then use a sharp knife to remove the seedy core. Discard or feed to your furry helper. (My Boxer loves them!) Cut the cucumber into very thin slices and lay them on a folded paper towels to absorb the excess moisture.

In a small bowl, combine the curry powder, ground cumin and the larger pile of chopped green onions with the mayonnaise.

If you are serving this curried shrimp salad as an appetizer at a party, set aside one whole shrimp for garnish then chop the remaining shrimp. First of all, it looks pretty but I also like to give folks a heads up that a dish contains something that is a known potential allergen by showing it on top.

Taste the mayo dressing. Some store-bought curry powders contain more pepper than others. If you like things spicier, add some hot sauce to taste and stir well.

In a mixing bowl, combine the chopped shrimp with the curried mayo and the cucumber until thoroughly mixed.

Serve the curried shrimp salad with crackers as an appetizer, small lettuce leaves for rolls, or use it to make sandwiches with fresh sliced bread or rolls.

Enjoy!

Here are a few more salads you are sure to enjoy! 

• Arugula, Parma Ham and Fresh Mozzarella Salad with Sun-dried Tomato Dressing 
• Quinoa Salad with Cucumber, Onion and Oranges 
• Spicy Asian Lobster Noodle Salad 
• Homemade Tabouli 
• Cantaloupe, Salami and Feta Salad 

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Crunchy Green Bean, Tomato, Chicken and Pearl Couscous Salad

Just cooked crunchy green beans and ripe sweet cherry tomatoes perk up this lovely salad made with pearl couscous, augmented with chicken, and dressed with raspberry vinegar and whole grain mustard.

Once again, I’m sharing a recipe perfect for my self-imposed Salad Month. This Crunchy Green Bean, Tomato, Chicken and Pearl Couscous Salad is another of our favorites when it’s hot outside. It’s light yet, because of the pearl couscous and chicken, it’s filling enough to be a meal on its own. Or, if you want, omit the chicken from the salad and serve it as a side dish.

If you are not familiar with pearl couscous, also known as mograbia, it’s made from a moistened bulgur wheat paste which is rolled into small balls. The balls are coated with finely ground hard white wheat flour and dried. Those who still make pearl couscous in the traditional manner hand roll the balls and dry them in the sun. I bought mine in a bag at my local grocery store.

My younger daughter (and the Boxer boy) will eat green beans completely raw. I prefer mine blanched for salads but you do you. If you like them uncooked, skip the first step of this recipe. Either way, this is another instance where the ingredients are simple, but the finished dish is more than the sum of its parts. The bonus is that, if you make enough to last until the next day, this salad tastes just as good, possibly even better.

Crunchy Green Bean, Tomato, Chicken and Pearl Couscous Salad

Ingredients – serves 2 for a main meal
For the salad:
7 oz or 200g fine green beans, cut in bite-sized pieces
1 cup pearl couscous
1 small onion, sliced
Green onion tops, chopped
Sea salt
Black pepper
7 oz or 200g cherry tomatoes, cut in halves
Leftover roast or rotisserie chicken – two breasts or an equivalent amount deboned and cut in bite-sized pieces

For the dressing:
1/8 cup raspberry vinegar
1/4 cup olive oil
1 tablespoon whole grain mustard
Pinch sea salt
A few grinds of fresh black pepper

Method
Bring a pot of water to the boil and blanch the green beans for 2 1/2-3 minutes. Drain and refresh them in some ice water so they stop cooking. Drain well.

Cook the couscous as you would pasta in salted water, boiling till the little balls are al dente, that is, soft but still with a little firmness. (Follow your package instructions for the best results.) Drain and rinse and leave to cool for a few minutes.

Toss the warm pearl couscous in a large salad bowl with the sliced onion and chopped green onion tops. Season with a few grinds of black pepper.

Shake the dressing ingredients together in a clean jar until well combined and pour over the couscous. Stir well.

Add in the crunchy green beans, halved cherry tomatoes and the chicken. Toss well. Taste for salt and pepper and add more if necessary.

Enjoy!

Do you keep cool in summer by eating salads too? Here are a few you are sure to enjoy!

• Halloumi Freekeh Peach Salad 
• Spicy Cucumber Chickpea Salad 
• Chili Peach Vinaigrette 
• Cupboard Tomato Mozzarella Salad 
• Black-eyed Pea Salad 
• Red Camargue and Wild Rice Salad with Seared Tuna 

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Spicy Cucumber Chickpea Salad

Chickpeas are fabulous for absorbing seasonings when warm, which adds such flavor to dishes like this spicy cucumber chickpea salad.

It’s day 6 of my self-imposed Salad Month – a celebration of cold dishes for the heat of August, at least in the northern hemisphere. No one wants lean over a hot stove or oven when it’s sweltering outside so I'm bringing you fresh cool salad recipes all month long.

As for me, I’m on day 7 of a cross-country trip from the east coast to the west coast of the United States. My younger daughter and I started out in Massachusetts on July 30th and made our way to upstate New York (with a last minute side trip to Niagara Falls) and Ohio (with an afternoon at the State Fair),  through a small piece of Pennsylvania and on to Kansas, then Colorado (where we picked up my elder daughter) and finally, Utah. As you read this, we’ll be driving south from Moab towards the Grand Canyon. Still ahead: Las Vegas!

It’s been a heck of a trip so far. As I’ve mentioned before, my Instagram feed is always eclectic but you can check out some highlights of our trip so far there.

Spicy Cucumber Chickpea Salad

Often the simplest set of ingredients make the best recipes. That is certainly true of this salad. Unlike most of my summer salads, this does require turning the stove on but not for long, just enough to soften the garlic, onion and jalapeño for seasoning the chickpeas. It’s great with pan-fried fish or anything grilled. Best of all, it’s fabulous as leftovers so you can double the recipe and take some for lunch the next day.

Ingredients - to serve 4 as a side
1/2 small onion, sliced finely
1 clove garlic, minced
1/2 - 1 (depending on how spicy you like things) fresh jalapeño, minced
3 tablespoons extra virgin olive oil
1 can (14oz or 400g) chickpeas, rinsed well and drained
1/2 teaspoon flakey sea salt
freshly ground black pepper
2 tablespoons white wine vinegar
2-3 small cucumbers (about oz or 300g)

Method
Sauté the vegetables in one tablespoon of the olive oil, over a low flame, until softened.

Add the chickpeas and heat until warmed through.

Sprinkle on the salt and pepper.  Add the vinegar and turn the heat up slightly. When the vinegar just begins to bubble, turn the fire off and add the rest of the olive oil.

Leave in the saucepan till cooled.

Meanwhile, cut the cucumbers in half lengthwise, then in half lengthwise again. Trim the soft seedy middles and discard. (Or feed to your kitchen helper. My pooch loves them.)

Cut the cucumbers into smaller pieces and put them in a bowl. Once the chickpeas are cool, pour the mixture over the cucumbers.

Stir to combine. Taste for salt, adding a bit more, if needed.

As I mentioned above, this spicy cucumber chickpea salad is great with fish or grilled meats. Or it can make a tasty lunch, just on its own. 

Enjoy!

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Halloumi Freekeh Peach Salad #FoodieExtravaganza

This halloumi freekeh peach salad features pan-fried salty cheese, nutty freekeh and sweet peaches along with baby arugula and spicy cashews for a delightfully fresh and filling meal. Drizzle it with chili peach vinaigrette or your favorite dressing.

My self-imposed Salad Month starts in earnest with this beautiful salad that is perfect for a full meal for two or a starter for four. It’s what we call “fancy salad” at our house, which means it has greens, fruit, cheese and nuts. These vary by what we have on hand or feel like eating but fancy salad should contain those four essential ingredients.

But since this month's Foodie Extravaganza ingredient is peaches, that is the fruit I chose. If you love summer peaches, you are going to love this salad and this edition of Foodie Extravaganza. Make sure to scroll down to the bottom to see the other lovely peach recipes we have for you today.

In this case, the freekeh, another of the so-called ancient grains, adds a little more bulk, making this a light but filling salad, perfect for lunch or dinner just on its own. The day I put it together, my husband was away from home on a business trip, so I served it up and then added the chili peach vinaigrette to my portion. I ate the rest the next day and it was still fabulous.

If you’ve never cooked freekeh, check out this info and easy instructions on BBC Good Food. I cooked a whole cup, which gave me more than enough for this salad, as well as leftovers to add to another salad, another day. It’s lovely and nutty tasting, and rather reminds me of bulgur wheat.

Halloumi Freekeh Peach Salad

Ingredients – for 2 dinner salads or 4 starter salads
7 oz or 200g halloumi cheese
1-2 teaspoons olive oil
4 1/2 oz or 130g baby arugula or rocket
1 cup or 160g cooked cracked freekeh, well drained and cooled (More information here. https://www.bbcgoodfood.com/glossary/freekeh)
3-4 small peaches (Mine were tiny! More like apricot size.) or 1-2 larger peaches
1/4 cup or 40g spicy cashews or your favorite nut
8-10 mint leaves, sliced thinly
Chili Peach Vinaigrette or your favorite sweet, tart and spicy dressing.

Method
Cut the halloumi into slices about 1/4 in or 1/2cm thick. Heat a non-stick frying pan over a medium high heat and drizzle in the olive oil. Pan-fry the halloumi just a minute or two on each side until both are golden.

Set aside. Pit and slice your peaches into wedges.

Assemble the salad starting with the arugula and top with the freekeh. Add in the golden halloumi broken roughly into bite-sized pieces, the sliced peaches and the cashews.

Stack the mint leaves one on top the other and slice thinly. Sprinkle over the salad.

Tip: This salad is great as leftovers if you haven’t added the dressing so I suggest that if you think you might not eat it all the day you make it, dress each serving, rather than dressing and tossing the entire salad.

Drizzle with chili peach vinaigrette or your favorite dressing.

Enjoy!

Many thanks to this month's Foodie Extravaganza host, Wendy from A Day in the Life on the Farm. Check out all of our peach recipes!

• Halloumi Freekeh Peach Salad by Food Lust People Love
• Honey Peach Ice Cream by Tara's Multicultural Table
• Mini Peaches and Cream French Toast Casserole by Cookaholic Wife
• Peach and Orange Smoothie by Sneha's Recipe
• Peach BBQ Sauce by A Day in the Life on the Farm
• Peach Crumble Bars by Palatable Pastime
• Peach Panna Cotta by Caroline's Cooking
• Peach Sorbet by Hardly A Goddess
• Peach Tomato Salad with Herb Vinaigrette by Culinary Adventures with Camilla

Foodie Extravaganza celebrates obscure food holidays or shares recipes with the same ingredient or theme every month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook group Foodie Extravaganza. We would love to have you!

If you're a reader looking for delicious recipes, check out our Foodie Extravaganza Pinterest Board!

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