Grilled Nectarine And Halloumi Salad


This grilled nectarine and halloumi salad is perfect for a day when you have access to an abundance of fresh summer fruit — especially nectarines! Nectarines can be so juicy and sweet, it would be a shame not to grill them. Halloumi is a delicious semi-hard cheese that grills up wonderfully. For the Perfect Grilled Halloumi Recipe, check out Chefs Idea.

Grilled Halloumi Salad with Nectarines and Tomatoes

Grilled Halloumi Salad with Nectarines and Tomatoes

A summer grilled halloumi salad with the combination of creamy avocado, sweet nectarine, juicy tomatoes and fresh herbs is super refreshing and so easy to prepare. Serve it with warm pita for a simple weekend lunch.

Grilled halloumi salad

This salad is all about summer grilling. Grilled halloumi is the star here. It’s salty, chewy texture is complimented with sweet summer stone fruit (which by the way can also be grilled) and juicy tomatoes. If you are already familiar with halloumi, you know that it makes a great vegetarian grill option in summer. And the great thing about it is that it goes with just about anything. Think freshly baked ciabatta, summer fruit (especially watermelon), grilled Mediterranean vegetables and fresh flavours from lemon and mint. Even served with a homemade marinara sauce — options are endless. But my favourite is in salads.

Preparing halloumi is easy

To grill this Cypriot-origin cheese all you need is a little olive oil and a stove top grill pan or griddle for your BBQ. As a firm cheese with a high melt point, it’s also sturdy enough withstand being cooked directly over a charcoal or gas BBQ, however it has a tendency to stick, so either thread it onto skewers or making sure the grill grates are well oiled and coat the cheese lightly with oil before grilling. Then grill the cheese for 2-3 minutes per side, depending on the thickness of the slices, until it’s golden and a little charred on all sides. Voila!

No grill or grill pan? Just pan sear the cheese in a nonstick skillet. TIP: make sure the rest of your meal is prepared, as halloumi tastes best straight off the grill!

Possible variations

  • You could easily substitute nectarines or for peaches.
  • If you can’t find halloumi, you could use fresh mozzarella instead. Slice or tear it and add to the salad with a little sprinkle of salt. And serve it with grilled peach instead.
  • Add fresh croutons.
  • Add a handover of arugula leaves.
  • Dress it in a honey-balsamic dressing.

Grilled Nectarine Halloumi Couscous

  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: Serves 4

Served warm or cold, this grilled nectarine halloumi couscous with olives and plenty of fresh herbs is a vegetarian main that’s tasty as leftovers, too.


  • 1 cup couscous
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup boiling water
  • 4 nectarines, each pitted and sliced into 6–8 wedges
  • 4 ounces halloumi, sliced 1/4-inch thick
  • 2 cups mixed olives, pitted and roughly chopped
  • 3 scallions, thinly sliced
  • 1/4 cup roughly chopped parsley and cilantro
  • Salt and pepper to taste


  1. Place the couscous, cumin, salt and pepper in a large bowl. Pour in the boiling water, cover and wait 8-10 minutes for the water to absorb. Then fluff the grains with a fork.
  2. Preheat a non-stick grill pan over medium high heat.
  3. Grill the nectarines until they have grill marks, about 1-2 minutes per side. When the fruit is cool enough to handle, chop the nectarines into chunks.
  4. Grill the halloumi until each slice has golden brown grill marks, about 2-3 minutes per side. When it has cooled slightly, dice the halloumi.
  5. Fold the nectarines, halloumi, olives, scallions, parsley and cilantro into the couscous.
  6. Season with salt and pepper to taste.

Grilled Halloumi Salad with Nectarines and Tomatoes

A terrific grilled salad made with summer fruit, sweet tomatoes, fresh herbs and avocado. A refreshing and tasty way to enjoy grilled halloumi.

 Course Salad, Side Dish

 Category BBQ

 Prep Time 15 minutes

 Cook Time 10 minutes

 Total Time 25 minutes


 Calories 411 kcal


  • 1 x 200 g package halloumi cheese, cut into 10 slices
  • 250 g cherry or grape tomatoes, halved
  • 2 nectarines, thinly sliced
  • handful basil, thinly sliced
  • handful flat-leaf parsley, chopped (ca. 2 tablespoons)
  • handful mint leaves, chopped (ca. 2 tablespoons)
  • 1 tablespoons extra-virgin olive oil, plus more for grilling
  • 1/2 tablespoon white balsamic vinegar
  • coarse sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 avocado, thinly sliced
  • 1 tablespoon pine nuts, lightly toasted
  • Black cumin (nigella) or avocado spice, to garnish


  1. Preheat a greased outdoor grill or stove-top grill pan over medium-high heat.
  2. Drizzle the halloumi with additional oil, and rub in lightly. Grill for 2-3 minutes per side, until grill marks appear and it easily releases from the grill. It will stick if it’s not ready to flip yet, but it’ll become easier once it has a nice enough sear.
  3. Meanwhile, prepare the salad. In a serving bowl, add the tomatoes, nectarines and fresh herbs. Drizzle with the oil and vinegar. Season with salt and pepper and gently toss to combine.
  4. Arrange the avocado and grilled halloumi around the salad. Garnish with pine nuts and a little nigella or avocado spice over the avocado. Serve immediately and enjoy!


Since halloumi is best straight off the grill, have the rest of the salad ingredients prepped before you grill the cheese. It’s much better warm, right off the grill.

Grilled peach, crispy bacon and haloumi salad

This mouth-watering salad is perfection. Make it in the peak of summer when peaches (or nectarines) are at their sweetest and juiciest. Grilling brings out all those lovely fruity sweet flavours, perfectly complemented by salty bacon and haloumi.

PREP TIME15 mins

COOK TIME10 mins

COURSELunch, Main


CALORIES331 kcal

  • Diabetic
  • Gluten Free


  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • ½ red onion thinly sliced
  • oil for cooking
  • 4 rashers bacon up to you what cut you use, I used streaky, diced
  • peaches ripe 3, stones removed, cut into 6–8 wedges each (nectarines would be delish too!)
  • 200 g haloumi sliced about 1cm-thick
  • 4-6 large handfuls mixed salad leaves


  • 2 teaspoons liquid honey
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon wholegrain mustard


  • In a bowl, mix vinegar and sugar together. Add red onion and toss with vinegar mixture. Set aside to marinate for about 20 minutes while you prepare the rest of the salad.
  • Heat a drizzle of oil on the barbecue hot plate or in a fry pan or grill pan on the stovetop. Cook bacon until crispy; set aside. Cook peaches (in the bacon fat) for a couple of minutes each side until nicely caramelised; set aside.
  • Pat haloumi dry with paper towels, then cook for 1–2 minutes on each side until golden.
  • Arrange salad leaves on a large serving platter. Arrange grilled peaches, bacon and haloumi slices on top. Drain red onion, reserving the vinegar, and scatter on top.
  • Mix reserved red wine vinegar with remaining dressing ingredients and dress salad just before serving

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