5 ingredients, 10 minutes, one gorgeous peach and halloumi salad. This really is the ultimate summer salad for me. Salty, halloumi + sweet, juicy peaches pair incredibly well, and finishing with a drizzle of chilli jam just takes it to another level.
What do you cook when it’s hot and you can’t bear being by the stove for long? Enter this incredibly refreshing salad. There’s barely any cooking involved here – just the grilling of the halloumi – and it comes together in only 10 minutes.
I like thinking of this as an alternative to a caprese salad. The peach is the tomato, the halloumi is the mozzarella and the basil stays the same! And to be honest, I think there’s more flavour here. It hits all my favourite notes – salty, sweet, sour and delicious. Once you realise you don’t need lettuce to make a delicious salad, you’ll realise just how wonderful they can be.
It’s mad to me that it only takes 5 ingredients to make something that’s loaded with complex flavours!
- Halloumi. For ease, the recipe uses 225g which is generally a whole block.
- Peaches. The peaches make this salad, and it’s best when they’re super ripe, juicy and sweet.
- Basil. You just need a handful of leaves here to lift the salad and freshen things up.
- Chilli jam. I’ll drizzle chilli jam on everything and anything, but it works so well here. It really highlights the sweet and salty flavours present in the salad and just adds something special. I’m using our chilli jam recipe which I really recommend checking out – it lasts for ages and so handy to have around. You can also use sweet chilli sauce, or honey if you have neither.
How to make it
Start by preparing your ingredients. I like to chop the halloumi into thick squares, rather than long slices, but you can really do what you like here. Halve the peaches, remove the pit and then cut into chunky slices.
Now for the only cooking you’ll do in this recipe! Heat a little olive oil in a pan and fry the halloumi until golden on both sides – this should take 4 minutes a side. Remove from the heat and transfer to a large bowl.
Add the sliced peaches into the bowl with the halloumi, along with the basil and a little drizzle of olive oil. Give the salad a good mix, then transfer to a serving plate. Finish with the chilli jam and you’re done!
Got a question?
It’s really best right after cooking the halloumi as the longer the halloumi sits, the firmer and chewier it will become. It’ll still taste great, but if you don’t enjoy the slightly different texture, you’ll need to serve it straight away. However, any leftovers do make DELICIOUS toast toppers the next day. I love loading it on top of toasted sourdough!
You can! Ripe nectarines, plums or apricots would be lovely, and even figs, mango, pineapple, strawberries or pears would work well. Just make sure whatever you do use is nice and ripe.
Yes! Just grill for a couple of minutes on each side and then follow the rest of the recipe. I love barbecuing halloumi, it adds a gorgeous smoky flavour that’s unbeatable.
Use a sweet chilli sauce, or you could use honey with a few chilli flakes mixed in!
Watch me make it
Like this recipe? Here are some others you might enjoy!
- Sweet chilli glazed halloumi
- Honey and harissa glazed halloumi
- Green goddess salad (easy and vegan)
- Sesame soba noodle salad (gluten free)
If you like this recipe let me know in the comments below! I love hearing how you get on with our creations.Print