1 medium white onion
70ml cider apple vinegar
125g dark brown sugar
1/2 tsp chilli flakes
1 tsp coriander seeds
1 cinnamon stick
225g block of halloumi cheese
1 fresh apple cut into slices
8 slices of ciabatta bread
1 handful of pea shoots or watercress
Finely dice the onion and place in a non-stick pan on medium heat.
Cut the peaches in half and remove the stones, then roughly chop and add to the onions.
Pour in the vinegar and add the sugar while continuing to cook on medium heat.
Simmer the pan and allow the liquid to reduce to half its original volume.
Add in the spices and stir together.
Remove from the heat and leave to cool for 20 minutes before transferring into a preserving jar, this chutney will keep in the fridge for up to four weeks.
Toast the slices of bread and top with the chutney.
Slice the halloumi cheese and grill until golden on each side.
Place the cheese on top of the chutney with a slice of fresh apple and a few salad leaves.
Finish with a squeeze of lemon juice and serve.