Can I make the salad in advance?

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!

Can I use a different fruit?

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.

Could I cook the halloumi on the BBQ?

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.

I don't have chilli jam, what else could I use?

Use a sweet chilli sauce, or you could use honey with a few chilli flakes mixed in!

Quick Peach and Halloumi Salad with Sweet Chilli Jam

Name: Peach and halloumi salad with chilli jam
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Cuisine: mediterranean
Ingredients: 225g halloumi; 2 ripe peaches; Handful basil leaves; 1 tablespoon sweet chilli jam (try making my sweet chilli jam); 1.5 tablespoons olive oil

Description

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 sweet chilli jam just takes it to another level.

It’s also super easy! The only cooking involved is grilling the halloumi, making this an ideal dish for a hot day.

Ingredients

Units Scale

225g halloumi
2 ripe peaches
Handful basil leaves
1 tablespoon sweet chilli jam (try making my sweet chilli jam)
1.5 tablespoons olive oil

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Instructions

Prepare the halloumi and peaches. Start by patting the halloumi dry (this will help it form a golden crust in the pan). Cut the halloumi into slices and set aside. Cut each peach in half, and remove the pit. Slice the peach halves into slices. Try and get about 5 slices from each peach half.
Cook the halloumi. Add 1 tablespoon of olive oil to a small pan over a medium heat. Add the halloumi and cook for 4 minutes each side, until golden. Transfer to a large mixing bowl.
Mix the salad. Add the sliced peaches to the bowl, along with the basil leaves and the remaining 1/2 tablespoon of olive oil. Give everything a good toss, then transfer to a serving plate. Drizzle the tablespoon of chilli jam over the salad, then dig in!

Notes

The salad is best right after it’s made, as the halloumi can toughen up the longer it sits out. However, any leftovers are still delicious and make a perfect topper for toast!

If you don’t have sweet chilli jam, use a sweet chilli sauce or honey with a few chilli flakes mixed through.

You could also grill the halloumi on your barbecue – just cook them on an oiled grill for a couple of minutes each side.

Use any ripe stone fruit here if you can’t find peaches – nectarines, apricots or plums would work well, as would figs, pineapple, mango, strawberries or pears.

Prep Time: 2
Cook Time: 8
Category: salads
Method: stove top
Cuisine: mediterranean

Nutrition

Serving Size: 1/3 plate

Keywords: halloumi salad, peach caprese, peach salad