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Nectarine and halloumi salad recipe

Nectarine and halloumi salad recipe

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This nectarine and halloumi salad makes an interesting summer side or lovely light lunch. It's full of sweet and salty flavours and takes only 20 minutes to prep. See method

  • Serves 6 as a side
  • Takes 20 mins
  • 202 calories / serving
  • Vegetarian
  • Gluten-free


  • 2 nectarines, destoned and cut into wedges
  • 2 spring onions, finely sliced
  • 2 celery sticks, finely sliced​
  • 1 fennel bulb, finely sliced
  • ½ cucumber, roughly chopped
  • 15g fresh mint, leaves picked and roughly chopped
  • 15g fresh parsley, roughly chopped
  • 50g shelled pistachios, crushed (optional)
  • 225g pack halloumi, cut into 3cm dice

For the dressing

  • 1 lemon, juiced
  • 1 tbsp clear honey
  • 2 tbsp extra-virgin olive oil, plus extra for frying (optional)
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    7g 36%
  • Sugars

    7g 8%
  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 7.6g Protein 9.6g Fibre 2.5g


  1. Mix together the nectarines, spring onions, celery, fennel, cucumber and herbs. Whisk the dressing ingredients together, season with black pepper and stir in half the pistachios, if using.
  2. Heat a nonstick frying pan over a medium-high heat and cook the halloumi for 5 mins, turning often, until golden all over. Drizzle a little oil into the pan if the halloumi starts to stick. Pour over half the dressing, letting it bubble and thicken for 1-2 mins, making sure it coats the cheese.
  3. Spoon the sticky, hot halloumi over the salad with the remaining dressing and toss to coat. Serve, scattered with the remaining pistachios, if using.

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