Make this Hot Honey Grilled Halloumi and Peach Salad in under 30 minutes! Sweet peaches, golden halloumi, toasted pecans and a spicy hot honey dressing make the perfect summer salad.
This Hot Honey Grilled Halloumi and Peach Salad brings together sweet, salty, spicy and fresh flavours in every bite.
The peaches soften over the heat while the halloumi develops a crisp golden crust that contrasts with its soft centre.
Toasted pecans add crunch, basil brings freshness, cherry tomatoes add bursts of sweetness and the hot honey vinaigrette ties everything together with gentle heat and a touch of sweetness.
Although it looks impressive on the table, it comes together surprisingly quickly and easily! I like to serve it up with fresh bread or some easy Naan Bread (a 15 minute flour and yogurt flatbread).
Whether you're looking for new halloumi recipes, easy summer salads or fresh peach recipes, this dish makes the most of seasonal ingredients.
If you love hearty vegetarian dinner salads, then be sure to also try Greek Bean Salad, Mexican Quinoa Salad, or Peanut Rice Noodle Salad.
Jump to:
Why You'll Love This Recipe
Here are a few reasons I think this recipe deserves a place on your summer menu.
- The combination of salty halloumi, sweet peaches and spicy hot honey creates layers of flavour that keep every bite interesting.
- Grilling both the peaches and halloumi takes less than ten minutes, making this an ideal recipe for busy evenings.
- Fresh basil, tomatoes and crisp salad leaves balance the richer ingredients without competing with them.
- Toasted pecans add crunch and a subtle buttery flavour that works beautifully with the fruit.
- The recipe is naturally vegetarian and gluten free, making it suitable for many guests without needing special adaptations.
- It works equally well as a light main course or an impressive side dish for a barbecue.
- Most of the ingredients are easy to find during summer, especially when peaches are at their best.
- The salad looks colourful and inviting with very little effort, making it ideal for entertaining.
- You can prepare several of the components in advance, making assembly quick when you're ready to eat.
- Every ingredient contributes something different, from creaminess and crunch to sweetness and freshness.
Halloumi
Halloumi is the ingredient that gives this salad its unmistakable character.
Originally made in Cyprus from sheep's and goat's milk, although many modern versions also include cow's milk, it has a high melting point that allows it to be grilled or fried without turning into a puddle.
Instead, the outside becomes crisp and golden while the inside stays soft, springy and pleasantly chewy.
Its salty flavour makes it an ideal partner for sweet fruit, which is why peaches work so well here. The contrast is noticeable without feeling overpowering.
If you've never grilled halloumi before, the biggest tip I can offer is to cook it over medium heat and leave it alone until it naturally releases from the grill or pan. Trying to move it too soon can cause sticking and prevent those attractive char marks from developing. Once cooked, halloumi is at its best served warm while the outside is still crisp and the centre remains soft. Timing the salad so everything comes together just before serving makes a noticeable difference to both flavour and texture.
Ingredients
- Halloumi - Halloumi is the heart of this recipe. Choose a good-quality block rather than pre-sliced halloumi if possible, as it tends to hold its texture better when grilled. Slice it evenly so each piece cooks at the same rate.
- Peaches - Ripe but still firm peaches are the best choice. They should give slightly when gently pressed but should not feel soft or bruised. If your peaches are overly ripe, they may become too delicate on the grill. In that case, handle them carefully and use a fish slice to turn them. Nectarines make an excellent substitute and can be grilled in exactly the same way.
- Olive Oil - A little olive oil helps prevent sticking while encouraging caramelisation on both the peaches and halloumi.
- Extra virgin olive oil adds the best flavour, but regular olive oil works perfectly well too.
- Black Pepper - Freshly ground black pepper adds gentle warmth without overpowering the sweetness of the peaches. There's no need for additional salt because the halloumi provides plenty.
- Mixed Salad Leaves - Use whatever mixture you enjoy most.
- Cherry Tomatoes - Cherry tomatoes bring freshness and juicy sweetness. Choose ripe tomatoes for the best flavour. If they're slightly larger, simply quarter them instead of halving.
- Fresh Basil - adds a fragrant, slightly peppery note that complements both peaches and tomatoes. Tear larger leaves by hand just before serving to keep them looking fresh and aromatic.
- Spring Onion - Spring onion introduces a mild savoury bite without overwhelming the salad.
- Pecans - Toasting the pecans is worth the extra few minutes. Walnuts, pistachios or toasted almonds can all be substituted if needed.
- Hot Honey Vinaigrette - The dressing pulls the whole salad together. Try Lime Vinaigrette or Maple Dijon Dressing for a different flavour.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Heat a dry frying pan over a medium heat, then add the pecans and toast, stirring often, for a few minutes until fragrant and just starting to turn golden. Remove and set aside.
Slice the halloumi into ⅓-inch thick slices.
Remove the pits and cut the peaches into ⅓ -inch thick slices.
Drizzle the halloumi and peaches with the oil and pepper.
Heat a grill or grill pan to a medium heat, then add the halloumi and peaches, taking care not to overcrowd the pan (or they will steam, cook in batches if necessary).
Cook for 3 minutes on each side or until char lines appear.
Add the salad leaves and tomatoes to a serving dish, then add the toasted pecans, grilled halloumi and grilled peaches.
Sprinkle with the basil and spring onion, and drizzle with the hot honey vinaigrette.
Serving Suggestions
- Serve as a light summer lunch.
- Serve with Persian Grilled Vegetable Tofu Skewers.
- Enjoy alongside barbecue dishes.
- Add crusty sourdough bread or a quick White Soda Bread.
- Spoon over cooked couscous.
- Add to a picnic spread.
- Include on a mezze table.
- Pair with chilled white wine.
- Serve with iced tea on warm days. Try Strawberry Iced Tea.
- Enjoy as a starter before grilled mains like Smoky Grilled Eggplant Steaks.
Variations
- Swap peaches for nectarines.
- Use grilled apricots instead.
- Add fresh rocket/arugula for a peppery flavour.
- Include avocado for extra creaminess.
- Scatter over pomegranate seeds.
- Add grilled courgette ribbons.
- Toss through cooked farro.
- Add quinoa for a heartier salad.
- Replace pecans with pistachios or toasted walnuts.
- Add fresh mint alongside the basil.
- Finish with balsamic glaze instead of hot honey.
- Add sliced cucumber for extra freshness.
- Include roasted red peppers.
- Sprinkle over pumpkin seeds for added crunch.
Storage
This salad is best eaten fresh while the halloumi is still warm and the peaches are juicy.
If you have leftovers, store them in an airtight container in the fridge for up to two days. The salad leaves may soften slightly, but the flavours will still be delicious.
Halloumi becomes firmer once chilled. If you prefer, remove the cheese before storing and gently reheat it in a frying pan before serving.
I do not recommend freezing the finished salad, as both the fresh vegetables and grilled peaches lose their texture after thawing.
To get ahead, toast the pecans, prepare the dressing and slice the vegetables in advance. Grill the halloumi and peaches just before serving for the best texture.
Recipe tips
- Choose peaches that are ripe but still firm enough to hold their shape on the grill.
- Toast the pecans until fragrant, watching carefully as nuts can burn quickly.
- Avoid overcrowding the grill pan or the peaches and halloumi will steam instead of browning.
- Pat the halloumi dry before brushing with oil to encourage better colour.
- If your hot honey is particularly spicy, start with less dressing and add more after tasting.
- Let the grilled peaches cool for a minute before adding them to the salad so the leaves stay crisp.
FAQs
You can prepare the dressing, toast the pecans and slice the vegetables ahead of time. Grill the halloumi and peaches shortly before serving for the best texture.
This recipe is best served with warm grilled halloumi and peaches over cool fresh salad leaves, creating plenty of contrast in temperature and texture.
Salad Recipes
Sign up for our free newsletter and never miss a recipe!
Plus, you'll get a free eBook: 15 Minute Vegan Dinners!
⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!
📖 Recipe
Hot Honey Grilled Halloumi and Peach Salad
Equipment
- Grill pan
Ingredients
- 4 tablespoon pecans
- 225 grams halloumi cheese 8 oz
- 4 ripe peaches
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
- 4 cups salad leaves
- 200 grams cherry tomatoes halved
- 2 tablespoons fresh basil leaves chopped
- 1 spring onion/scallion sliced
- 2-3 tablespoons hot honey vinaigrette
Instructions
- Heat a dry frying pan over a medium heat, then add the pecans and toast, stirring often, for a few minutes until fragrant and just starting to turn golden. Remove and set aside.
- Slice the halloumi into ⅓-inch thick slices.
- Remove the pits and cut the peaches into ⅓ -inch thick slices.
- Drizzle the halloumi and peaches with the oil and pepper.
- Heat a grill or grill pan to a medium heat, then add the halloumi and peaches, taking care not to overcrowd the pan (or they will steam, cook in batches if necessary). Cook for 3 minutes on each side or until char lines appear.
- Add the salad leaves and tomatoes to a serving dish, then add the toasted pecans, grilled halloumi and grilled peaches.
- Sprinkle with the basil and spring onion, and drizzle with the hot honey vinaigrette.
Notes
- Choose peaches that are ripe but still firm enough to hold their shape on the grill.
- Toast the pecans until fragrant, watching carefully as nuts can burn quickly.
- Avoid overcrowding the grill pan or the peaches and halloumi will steam instead of browning.
- Pat the halloumi dry before brushing with oil to encourage better colour.
- If your hot honey is particularly spicy, start with less dressing and add more after tasting.
- Let the grilled peaches cool for a minute before adding them to the salad so the leaves stay crisp.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Comments
No Comments