Grilled Nectarine & Halloumi Salad
Smoky grilled nectarines meet salty, squeaky halloumi in this stunning summer salad. Peppery arugula, toasted pine nuts, and a simple honey-lemon dressing tie everything together. Ready in under 20 minutes, it's the perfect balance of sweet, savory, and fresh.
For 4 servings
- prep · ~3 min
Preheat the grill pan and toast the pine nuts.
1.Set a grill pan over medium-high heat and let it get hot.2.In a dry small pan, toast pine nuts over low heat until golden and fragrant, about 2 minutes. Shake the pan often to avoid burning.3.Transfer toasted pine nuts to a plate to cool.TIPWatch pine nuts closely — they go from golden to burnt in seconds. - mix · ~1 min
Whisk together the dressing.
1.In a small bowl, combine 1 tablespoon of the olive oil with the lemon juice, honey, salt, and black pepper.2.Whisk until the honey dissolves completely and the dressing is smooth. - prep · ~1 min
Brush nectarines and halloumi with oil.
Use the remaining 1 tablespoon of olive oil to lightly brush the cut sides of the nectarine halves and both sides of the halloumi slabs.
TIPDon't skip the oil — it prevents sticking and helps create grill marks. - grill · ~6 min
Grill the halloumi until golden.
1.Place halloumi slabs on the hot grill pan.2.Grill for 2 to 3 minutes per side until deep golden char marks appear and the cheese softens slightly.3.Transfer to a cutting board and let rest briefly.TIPDon't move the halloumi for the first 2 minutes — it releases cleanly once a crust forms. - grill · ~4 min
Grill the nectarines until caramelized.
1.Place nectarine halves cut-side down on the same hot grill pan.2.Grill undisturbed for 3 to 4 minutes until grill marks appear and the fruit caramelizes at the edges.3.Remove from heat. - assemble · ~2 min
Assemble the salad.
1.Slice the grilled nectarines into wedges and the halloumi into bite-sized strips.2.Spread arugula across a large platter or divide among individual plates.3.Arrange grilled nectarine wedges and halloumi strips over the arugula.4.Scatter toasted pine nuts on top and drizzle generously with the honey-lemon dressing. - serve
Serve the salad immediately while the halloumi is still warm.
Grilled halloumi cools quickly and firms up; serving right away keeps the texture perfectly soft and squeaky against the cool, crisp arugula.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Grilling halloumi on a very hot pan ensures a crisp crust without it melting into a puddle.
- 2Let nectarines caramelize undisturbed; moving them too early prevents deep grill marks.
- 3Toast pine nuts in a dry pan over low heat and shake constantly to avoid burning.
- 4Slice halloumi into even 1cm slabs for uniform cooking and a good chew-to-crust ratio.
- 5Serve the salad immediately after assembling so the halloumi stays warm and soft.
- 6For extra flavor, brush the cut nectarines with a little honey before grilling.
- 7Store leftover components separately — dressed arugula wilts quickly if stored with wet fruit.
Adapt it for your goals.
Low-oil
Reduce olive oil to 1 tablespoon total: brush the grill pan lightly with oil, skip oiling the halloumi and nectarines, and use a squeeze of lemon juice as dressing. This cuts fat while keeping the char and flavor.
veganVegan
Replace halloumi with 225g extra-firm tofu, pressed and sliced. Marinate for 15 minutes in 2 tbsp soy sauce, 1 tbsp lemon juice, and 1 tsp smoked paprika, then grill until charred. Use maple syrup instead of honey.
gluten freeGluten-free
This recipe is naturally gluten-free. Ensure the halloumi brand confirms no cross-contamination; otherwise, swap with grilled firm tofu or a gluten-free halloumi-style cheese.
nut freeNut-free
Skip the pine nuts entirely or replace with 2 tbsp toasted sunflower seeds or pumpkin seeds for a similar crunch without the nut allergen.
Why this is on our healthy list.
Rich in Calcium
Halloumi is packed with calcium from cheese, essential for strong bones and teeth, with a single serving contributing a significant portion of daily needs.
High in Vitamin C
Nectarines provide vitamin C, a powerful antioxidant that supports immune function and collagen production for healthy skin.
Good Source of Healthy Fats
Olive oil and pine nuts contribute monounsaturated and polyunsaturated fats, which support heart health and help absorb fat-soluble vitamins from the salad.
Low Glycemic Impact
The honey-lemon dressing uses a minimal amount of natural sweetener, and the fiber from nectarines and arugula helps stabilize blood sugar levels.
Frequently asked questions
Yes, peaches work perfectly — choose firm but ripe ones and halve and pit them before grilling just like nectarines.
