Grilled Peach and Tofu ‘Halloumi’ Couscous Salad

episode 1 of sun-kissed summer gatherings

grilled peach and tofu halloumi couscous salad

Don’t trust a man

Last weekend was full of iced coffees, spikeball on the beach, grown men yelling ‘glizzies’, vodka lemonades, and a sandwich that will go down in history.

I’m not talking about our Pesto Crunch Sandwich — although that should also go down in history, but for entirely different reasons. No, this was one of the most hilarious and humiliating sandwiches of all time. Let’s backtrack.

The plan was to leave for the Hamptons Friday morning at 8am because we had to make the most of a gorgeous day. Or maybe it was because we made a batch of pesto pasta salad and knew that the sooner we left, the sooner we could eat it. Obviously we were also stopping for iced coffees and bagels (non-negotiable) but we wanted to keep it quick.

The day before, we individually told our boyfriends that they are in charge of bringing one lunch sandwich for themselves (we made pesto crunch for us). After we said it, we thought “should we help them coordinate this? give them some ideas?” but then we thought “no, they are fully capable of handling this task.” So we left them to it! The results are as follows…

The first boyfriend brought nothing and said “well aren’t we going to a deli, I’ll just get one there” which isn’t the worst idea but we were trying to save time and you had one job!!! The second boyfriend tried but really shouldn’t have. He brought a sandwich that even he knew was a mistake.

A $4.99 pre-packaged turkey and cheese sub from 7/11 that looked like it had been run over by a car in 1985. The boyfriend started naming the positive qualities of the sandwich like ‘it’s extremely malleable’ as he bent it in half (he wasn’t wrong!) and also ‘it doubles as a hacky-sack’, which he then demonstrated. It looked indestructible and like it would never decompose. Safe to say he ended up also getting a sandwich from the deli.

on its way to the Hamptons

We used the sandwich as a weird prop for the rest of the weekend and its eventual demise came late at night on a beach walk (obviously it came with). It started as a friendly game of don’t get hit with the sandwich, which then turned into someone throwing it so high in the air that you couldn’t track it anymore (inspired by the film Grown Ups). All you could do was freeze and pray it didn’t hit you. It hit the ground with a splat so shattering that I will have nightmares about. The sandwich was finally destroyed.

the sandwich being festive and then used as a wheel chock

The irony of following up a 7/11 cold cut frisbee with one of the prettiest, most delicious salads we’ve ever made isn’t lost on me. It’s actually kind of poetic.

Sun-kissed Summer Gatherings

So with that….we’re introducing episode one of a four part series: Sun-kissed Summer Gatherings.

These are meals you want waiting for you after a full day in the sun. Your freckles are out, your cheeks are sun-kissed, tan lines forming. You’re looking forward to a relaxing evening with cold drinks, delicious food, your favorite people, and nothing on the agenda. They’re the kind of meals that make you want to stay a little longer. And as long as it’s still light out, my appetite is out.

Each dish captures a different summer mood that is also synced to the menstrual cycle phases (everything is!!):

• Losing track of time in tipsy conversation (follicular).

• Taking a cold shower after a long day at the beach (ovulatory).

• Sitting with your bare feet in the grass (luteal).

• Watching the stars poke out and the moon rise (menstrual).

Want a deep dive so you can start living in sync with your cycle? (It’ll change your life!!) Grab our Cycle Syncing Guide!

Grilled Peach and Tofu ‘Halloumi’ Couscous Salad

This salad is like waking back up to the world post period - it’s fresh, vibrant, flavorful, with so many elements and possibilities to be whoever you want!! Lines are getting blurred here.

Basically we posted up at the grill with some of the best summer produce. The result was something close to perfection. We struggled with naming this recipe because there are so many components to highlight - grilled peach, grilled corn, tofu ‘halloumi,’ charred scallion and lemon dressing!! There is also couscous, arugula, pickled onions, and many fresh herbs. It’s a dream summer salad and grilling everything at the same time makes it easy to prep (although I was dripping in sweat but I am always sweating in mid-July).

The salad also holds up very well so you could make it in advance - just hold the dressing. Or don’t but then you might need to add some extra right before serving if the couscous soaks it up.

that is an edible wildflower from our garden!!

Grilled Peach and Tofu ‘Halloumi’ Couscous Salad

serves 3-4

For the tofu ‘halloumi:’

• 1 block firm or extra-firm tofu, pressed and sliced into thick rectangles

• 2 tbsp olive oil

• 1 tbsp nutritional yeast

• 1 tbsp lemon juice

• 1 tsp pickle brine

• 1 tsp miso

• ½ tsp dried oregano

• ¼ tsp salt

For the salad:

• 1 package pearled couscous (about 5 servings — we used Trader Joe’s)

• 2 cups arugula

• 2–3 mini cucumbers, ribboned with a vegetable peeler

• Pickled red onion

• Vegan feta, crumbled

On the grill:

• Marinated tofu ‘halloumi’

• 2 ears corn

• 2 peaches (white or yellow), halved

• 4–5 scallion stalks

• 1 lemon, halved

For the Charred Scallion Dressing:

• Grilled scallions (from above)

• 1 small garlic clove

• ⅔ cup (vegan) Greek yogurt

• Juice of 1 charred lemon

• Zest of 1 lemon

• 1 tbsp pickle brine

• ⅓ cup fresh herbs (basil, mint, parsley—packed)

• ⅓ cup olive oil

Instructions:

1. Marinate the tofu: Whisk all marinade ingredients in a container. Add tofu and coat thoroughly. Let marinate for at least 1 hour (the longer the better).

2. Cook the couscous. Follow package instructions. Fluff and set aside.

3. Grill everything: Spray the peaches, corn, scallions, and lemon with a bit of cooking spray. Grill everything over medium-high heat:
   – Corn: about 10 minutes, rotating occasionally
   – Tofu: 4–5 minutes per side, brushing with leftover marinade
   – Peaches, scallions, lemon: 4–5 minutes, until lightly charred

4. Make the dressing: Use an immersion blender to combine scallions, garlic, yogurt, lemon juice and zest, pickle brine, and herbs until mostly smooth (a few bits are fine). Blend again while streaming in the olive oil until emulsified.

5. Assemble the salad: On a large platter or bowl, layer arugula, couscous, grilled corn (cut off cob), cucumbers, pickled onions, grilled peaches, tofu ‘halloumi,’ and vegan feta. Drizzle generously with dressing and serve warm or at room temp.