Name: Grilled haloumi, white nectarine & kohlrabi salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 250 grams 250g (8 ounces) haloumi; 1 tablespoon olive oil; 2 witlof (belgian endive) (250g), trimmed; 1 medium white kohlrabi (500g), peeled, trimmed, cut into matchsticks; 2 teaspoons honey; 4 medium ripe white nectarines OR PEACHES (600g), halved, stones removed, sliced; 2 tablespoons almond dukkah; Honey & lemon dressing; 1/2 cup (125ml) extra virgin olive oil; 1 teaspoon finely grated lemon rind; 2 tablespoons lemon juice; 2 teaspoons honey; 1 teaspoon fresh rosemary leaves; 1 small clove garlic, crushed

Grilled haloumi, white nectarine & kohlrabi salad

This grilled haloumi salad recipe is a wonderful balance of salty haloumi, sweet nectarine and crisp kohlrabi for a delicious side salad or light lunch.

Grilled haloumi salad recipe with nectarine & kohlrabi

Serves 4

Cook

15M

Ingredients

250 grams 250g (8 ounces) haloumi

1 tablespoon olive oil

2 witlof (belgian endive) (250g), trimmed

1 medium white kohlrabi (500g), peeled, trimmed, cut into matchsticks

2 teaspoons honey

4 medium ripe white nectarines OR PEACHES (600g), halved, stones removed, sliced

2 tablespoons almond dukkah

Honey & lemon dressing

1/2 cup (125ml) extra virgin olive oil

1 teaspoon finely grated lemon rind

2 tablespoons lemon juice

2 teaspoons honey

1 teaspoon fresh rosemary leaves

1 small clove garlic, crushed

Method

1.Drain haloumi; pat dry with paper towel. Cut lengthways into eight slices. Toss in oil; season with freshly ground black pepper.

2.Make honey and lemon dressing by adding ingredients to a jar and shaking well to combine. Season to taste.

3.Separate outer witlof leaves; halve small centres. Place witlof in a large bowl with kohlrabi and half the dressing; toss gently to combine.

4.Cook haloumi, in batches, on a heated grill plate (or barbeuce or frying pan) over high heat for 1 minute each side or until golden. Drizzle with honey; cook for a further 15 seconds or until beginning to colour. Remove from heat; thinly slice half the haloumi.

5.Layer haloumi, witlof mixture and nectarine slices on a large platter. Drizzle with remaining dressing and sprinkle with dukkah.

If nectarines or peaches are out of season, use nashi, pears or champagne melon. If you are using slightly under-ripe nectarines, peaches or pears, brush them with a little oil and honey then grill for 1 minute to help soften the flesh and release their flavour.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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