Peach & Pink Kimchi Glow Salad
This salad is pure delight - sweet Sicilian peaches, salty halloumi, vibrant greens, and the bright, probiotic crunch of Fermary Pink Kimchi. Finished with a zingy Jalapeño Probiotic Dressing, it balances sweet, sour, umami and spice in one beautiful plate. Gorgeous to look at, even better to eat.
Serves
2-3
Prep Time
20 minutes
Crisp Clean Pink Kimchi
Single Jar (300g)
Jalapeño Sauce
Single Bottle (200g)
Ingredients
2–3 tbsp Fermary Pink Kimchi1 pack halloumi cheese, sliced
2 large peaches, cut into wedges
Large handful rocket leaves
Handful baby spinach
1 green courgette, sliced into ribbons
Small handful black olives
Small handful toasted walnuts
Flatbreads, to serve
For the Jalapeño Probiotic Dressing
1 tbsp Fermary Jalapeño Sauce3 tbsp extra virgin olive oil
1 tsp runny honey
Pinch salt
Freshly cracked black pepper
Method
1
Grill the halloumi: Cook until golden on both sides.
2
Grill the peaches: Lightly char the wedges until caramelised.
3
Build the base: Layer rocket, spinach and courgette ribbons on a large platter.
4
Add toppings: Arrange grilled halloumi and peaches over the greens.
5
Add kimchi & crunch: Scatter olives, toasted walnuts and spoonfuls of Fermary Pink Kimchi.
6
Make the dressing: Combine olive oil, Fermary Jalapeño Sauce, honey, salt and pepper in a jar and shake until smooth.
7
Finish: Drizzle the probiotic dressing over the salad and serve immediately with warm flatbreads.
A double dose of probiotics - from Pink Kimchi and Jalapeño Sauce - in a salad that’s as nourishing for your gut as it is stunning on the plate.
