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.

  • 15 mins cooking
  • Serves 4
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  • 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


  • 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.

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