Mince the Red Chili Pepper (1/2). Finely slice the Shallot (1). Halve and pit the Peach (2). Zest the Lemon (1) and juice half of it. Set aside. Drizzle the peaches with Oil (to taste) and sprinkle them with a bit of Granulated Sugar (to taste).
Rub Halloumi Cheese (4 slice) with oil. Heat up your grill, then grill peaches, cut side down for 5 minutes. Flip, then close lid, cooking 6-7 minutes more. Remove from grill, and set aside. Grill halloumi on high heat, flipping halfway through.
For the arugula salad, make the dressing by thoroughly combining the shallot, red chili, lemon zest, lemon juice, Granulated Sugar (to taste), Salt (to taste), Ground Black Pepper (to taste), and Olive Oil (3 tablespoon) in a small bowl.
Add Fresh Mint (1 handful) leaves to the Arugula (4 handful) and toss with the dressing. Plate salad with haloumi and peaches, and serve. Enjoy!