I made this dish a couple of weeks ago when my wife and a friend popped up to the studio with the kids. The charred peach has an amazing smokey ness that's works beautifully with the fruits sweetness and the salty hallumi cheese. All finished off with a hint of chili, fresh herbs and a squeeze of lime.
4 x 7" soft tortilla wraps
2 ripe peaches (flat or round)
1 red onion
1 red chili
2 tbsp of rapeseed oil
1 handful of mint
1 handful of flat leaf parsley
1 block of hallumi cheese
Cold the tortilla wraps in half and place in the oven on a baking tray, bake for 10 minutes at 150c.
Pre hear a grill pan on a medium heat
Cut the peaches in half and remove the stone, then using some kitchen towel pat the cut side dry.
Place the peaches cut side down onto the grill and leave them for 5 minutes to create some tasty grill marks.
While the peaches are scorching chop the red onion as finely as possible and place into a mixing bowl.
Squeeze the juice of one lime over the onions, using your hand squeeze the onion to force the lime juice into the onion, this help give a slight pickle and tang to the onions.
Finely dice the chili and add to the follow
Remove the peaches from the grill, leave to cool for a few minutes before slicing up and adding to the onions.
Keep the grill on, slice the hallumi then drizzle with a little oil and grill on both sides for 2 minutes.
Add the oil to the peaches followed by the chopped fresh herbs and mix together
When the cheese is grilled assemble the tacos.
Serve with a wedge of lime to squeeze over the top as it makes all the difference.