Grilled halloumi and nectarine salad with chopped walnuts

Ideal for hot, humid days when you're craving a light, summery lunch or as a bolshy side salad. My tarragon potato salad pair wonderfully with this to complete a collection of small dishes.

Make sure the nectarines are plump and juicy and they'll combine perfectly with the saltiness of the cheese and slight bitterness of the walnuts. Throw in whatever leaves you have in the fridge, for the above I used a spare 1/2 a gem lettuce, a handful of spinach and radish leaves growing outside (an eclectic mix I would say).

INGREDIENTS (Serves 4-6)

  • 4 nectarines

  • 1 tbsp honey

  • 1/2 bunch of mint

  • 200g of mixed leaves (e.g rocket, lettuce, watercress, spinach)

  • 2 lemons

  • extra virgin olive oil

  • drizzle of pomegranate molasses

  • 40g of walnuts, spit in half with your hands


  1. Put a griddle pan on a high heat. Cut the nectarines into quarters and griddle them on both cut sides, for a couple of minutes so that they are nicely charred. Transfer to a serving plate and drizzle with a little honey. Pick the mint leaves into a bowel with the rocket/salad leaves. Squeeze over the juice of both the lemons and drizzle over a little extra virgin olive oil. Season well and toss together.

  2. Finish by griddling the halloumi whole, for around 3-5 minutes on each side, until nicely charred all over. Transfer to a chopping board and cut into 1cm slices. Transfer the halloumi and scatter over the dressed leaves, add the walnuts and a drizzle of molasses over the charred halloumi. Serve straight away.

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