Nectarine and Halloumi Salad
Warm, golden halloumi is coupled with sweet, juicy nectarines, peppery leaves and crunchy nuts in this tasty salad. It is finished with lemon and honey and is delightful as a lunch, light dinner or standout side for entertaining.
How long will it take?
20 minutes
What’s the serving size?
4
What do I need?
- 250 g halloumi, sliced
- 3 tbsp olive oil, divided
- 3 nectarines, cut into wedges
- 120 g baby spinach or rocket
- ½ cup roasted hazelnuts, roughly chopped
- 1 lemon, cut into wedges
- 1 tbsp honey
- Salt, to taste
- Freshly cracked black pepper, to taste
How do I make it?
- Heat a non-stick frying pan or grill pan over medium-high heat. Brush the halloumi lightly with 1 tbsp olive oil.
- Cook halloumi for 1-2 minutes on each side until golden and crisp. Remove from pan and set aside.
- In the same pan, add the nectarine wedges cut-side down and cook briefly until lightly caramelised.
- Arrange the spinach or rocket on a large platter. Top with warm halloumi and nectarines.
- Scatter over the chopped nuts.
- Squeeze over fresh lemon juice, drizzle with remaining olive oil and honey, and season with salt and pepper.
- Serve immediately.
TOP TIPS
- Make sure the pan is hot before cooking the halloumi, this helps it brown rather than stick.
- Add fresh herbs like mint or basil for extra freshness.
- This salad pairs well with grilled chicken or lamb or can be turned into a larger main by adding cooked quinoa or couscous.
