grilled halloumi and peach salad with mojo vinaigrette
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If you've never grilled cheese directly on the grates, halloumi is the one that lets you. It doesn't melt. It just chars and turns golden, and next to a caramelized peach it's the best thing you'll eat all August. Everyone's making halloumi salads this summer, but here's where mine goes its own way: the dressing is a mojo vinaigrette. That garlicky citrus marinade I grew up with, loosened into a dressing with lime and orange. It does what mojo always does: wakes everything up.
