Dinner with Seared Halloumi, Chunky Greek Salad, and Broiled Salmon

1. **Prepare the Seared Halloumi:** Thinly slice a block of halloumi. Heat a pan to medium heat with 1 tablespoon of olive oil. Sear the halloumi until golden brown, about 3 minutes on each side. Plate the seared halloumi and top with peach syrup (recipe on original poster's feed), crushed pistachio, and fresh mint.
2. **Make the Chunky Greek Salad:** In a bowl, combine 1/2 cup of chopped cucumbers, 1/2 cup of halved cherry tomatoes, 1/4 cup of sliced red onion, 1/2 cup of chopped feta, 1/2 cup of olives, the juice of 1/2 a lemon, 3 tablespoons of olive oil, and a pinch of salt and pepper. Mix well.
3. **Cook the Broiled Salmon:** Heat a cast iron skillet to medium heat with 2 tablespoons of olive oil. Once the oil is sizzling, add 2 salmon filets. Cook each side for about 4 minutes, or until golden and a little crispy. After searing, transfer the skillet to your oven and broil until the salmon is cooked through, approximately another 7-8 minutes.
4. **Assemble the Salmon Dish:** Serve the broiled salmon on top of beet hummus (recipe on original poster's feed) with sliced radishes, a couple of mint leaves, and topped with crushed pistachio and a drizzle of olive oil.
5. **Serve:** Serve all components together for a complete dinner.