Recipe

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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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.

Notes

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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