Yield:3 to 4 servings

• 5 tablespoons extra-virgin olive oil, divided

• 1 (8- to 9-ounce) package halloumi, cut into ½-inch cubes and patted dry

• ¼ cup sliced almonds 

• 3 Persian or mini seedless cucumbers, cut into ¼-inch pieces

• 2 firm, ripe yellow peaches, cut into ¼-inch pieces

• ½ red onion, finely chopped 

• ¼ cup lime juice (from about 2 limes)

• Salt and black pepper

• Handful of cilantro, mint or basil leaves, torn

1. Step 1

   In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Add the halloumi and cook, stirring occasionally, until golden-brown all over, 3 to 5 minutes. Add the almonds and stir until golden, 1 to 2 minutes. 

2. Step 2

   Transfer the halloumi and almonds to a large bowl. Add the cucumbers, peaches, onion, lime juice, the remaining 3 tablespoons oil and big pinches of salt and pepper. Stir to combine, taste for salt, then top with the herbs. Serve right away.

or to mark this recipe as cooked.