Ingredients
- 1 x 200 g package halloumi cheese, cut into 10 slices
- 250 g cherry or grape tomatoes, halved
- 2 nectarines, thinly sliced
- handful basil, thinly sliced
- handful flat-leaf parsley, chopped (ca. 2 tablespoons)
- handful mint leaves, chopped (ca. 2 tablespoons)
- 1 tablespoons extra-virgin olive oil, plus more for grilling
- 1/2 tablespoon white balsamic vinegar
- coarse sea salt, to taste
- Freshly ground black pepper, to taste
- 1 avocado, thinly sliced
- 1 tablespoon pine nuts, lightly toasted
- Black cumin (nigella) or avocado spice, to garnish
Instructions
- Preheat a greased outdoor grill or stove-top grill pan over medium-high heat.
- Drizzle the halloumi with additional oil, and rub in lightly. Grill for 2-3 minutes per side, until grill marks appear and it easily releases from the grill. It will stick if it’s not ready to flip yet, but it’ll become easier once it has a nice enough sear.
- Meanwhile, prepare the salad. In a serving bowl, add the tomatoes, nectarines and fresh herbs. Drizzle with the oil and vinegar. Season with salt and pepper and gently toss to combine.
- Arrange the avocado and grilled halloumi around the salad. Garnish with pine nuts and a little nigella or avocado spice over the avocado. Serve immediately and enjoy!
Nutrition
Notes
Since halloumi is best straight off the grill, have the rest of the salad ingredients prepped before you grill the cheese. It’s much better warm, right off the grill.
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