Grilled Nectarine & Haloumi Salad

Prep time

Cook time

10m

Serves

Difficulty

Easy

A vibrant, indulgent salad, perfect for a Valentine’s Day lunch or dinner.

Juicy, grilled nectarines are paired with golden, charred haloumi, fresh blueberries, and peppery rocket, creating a delicious mix of flavours and textures.

Finished with a drizzle of maple-roasted nuts for crunch and a touch of indulgence, this salad is a beautiful dish to share with someone special.

1/2 cup unsalted mixed nuts

2 tsp pure maple syrup

1/2 tsp curry powder

120g baby rocket

170g blueberries

2 tsp red wine vinegar

2 1/2 tbsp extra virgin olive oil

2 nectarines, cut into wedges

180g haloumi, sliced

Woolworths

Step 1 – Toast the nuts:
Preheat your oven to 200°C (180°C fan-forced) and line a small baking tray with baking paper. Toss the nuts with maple syrup and curry powder until coated, then spread them on the tray. Bake for 5 minutes, or until golden and sticky. Set aside to cool.

Step 2 – Prepare the salad base:
In a large bowl, combine the rocket and blueberries. Whisk the red wine vinegar with 2 tablespoons of olive oil, drizzle over the salad, season lightly, and toss gently.

Step 3 – Grill the nectarines:
Heat a chargrill or grill pan over medium-high heat and brush with 1 teaspoon olive oil. Grill the nectarine wedges for 2 minutes per side, until lightly charred. Add half the nectarine to the salad and toss gently to combine.

Step 4 – Char the haloumi & assemble:
Brush the grill with remaining oil. Grill haloumi slices for 1 minute per side, until golden and charred. Top the salad with remaining nectarine, haloumi, and maple-roasted nuts. Finish with freshly cracked black pepper and serve immediately.

Tip: Add a sprinkle of pomegranate seeds or a few fresh mint leaves for an extra romantic, Valentine’s touch.