In a blender or food processor, combine the lime juice, honey, garlic, cilantro salt, pepper, pepper flakes and olive oil. Blend until combined and smooth (some pieces of cilantro may remain). Leftovers stay great in the fridge for a few days! Store it in a sealed container.

Preheat the grill to high and make sure it is hot. Be sure that the halloumi cheese is cold, straight from the fridge.

Once the grill is hot, add the ears of corn directly to the grates. Cook for 3 to 4 minutes before rotating. Repeat this until the corn reaches the desired char. I usually grill it for about 8 to 12 minutes total, depending on the size. Once the corn has cooled enough, slice it off the cob.

Place the halloumi cheese right on the grates. After 1 to 2 minutes, use a spatula to gently flip it. Grill for 1 to 2 minutes more. Transfer the halloumi to a plate.

Toss the arugula greens with the salt and pepper in a large bowl. Add in the corn, halloumi, peach slices and pistachios. Drizzle with a few spoonfuls of the dressing and toss. Add in the pistachios and pickled onions.

Serve with more dressing! Enjoy!