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

Quick Peach and Halloumi Salad with Sweet Chili Jam

Name: Quick Peach and Halloumi salad with Sweet Chili Jam
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: mediterranean
Ingredients: 225g (8 oz) halloumi cheese; 2 ripe peaches; 1 ½ tablespoon olive oil; A handful of fresh basil leaves; 1 tablespoon sweet chili jam (or use sweet chili sauce, hot honey sauce or regular honey)

Description

This peach and halloumi salad is the ultimate easy summer salad – and it’s ready in just 15 minutes. With only five ingredients, this quick salad recipe brings together sweet, juicy peaches and salty, crispy halloumi for the perfect balance of flavors. Finished with a drizzle of sweet chili jam, it’s a fresh and simple dish that’s ideal for warm weather lunches, BBQs or light dinners.

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 (8 oz) halloumi cheese
2 ripe peaches
1 1/2 tablespoon olive oil
A handful of fresh basil leaves
1 tablespoon sweet chili jam (or use sweet chili sauce, hot honey sauce or regular honey)

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Instructions

Prepare the halloumi and peaches. Pat the halloumi dry with paper towels – this helps it get that beautiful golden crust when cooked. Slice it into even pieces, about ⅓ inch thick. Halve the peaches, remove the pits, and slice each half into about 5 wedges.
Cook the halloumi. Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the halloumi slices and cook for about 3 to 4 minutes per side, until golden and crispy. Transfer to a large mixing bowl.
Mix the salad. Add the peach slices, basil leaves, and remaining ½ tablespoon of olive oil to the bowl. Gently toss everything together to coat.
Finish and serve. Transfer the salad to a serving plate or bowl, then drizzle over the sweet chili jam, and dig in while the halloumi is still warm.

Notes

STORAGE INSTRUCTIONS: 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!

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

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

Prep Time: 5
Cook Time: 10
Category: salads
Method: stove top
Cuisine: mediterranean

Nutrition

Serving Size: 200g
Calories: 333
Sugar: 19g
Sodium: 460mg
Fat: 23.9g
Saturated Fat: 10.5g
Unsaturated Fat: 13.4g
Trans Fat: 0g
Carbohydrates: 22.1g
Fiber: 2.4g
Protein: 12g
Cholesterol: 37.5mg