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Nectarine and chilli maple halloumi quinoa salad

A grilled halloumi salad with nectarines in a large sharing bowl

Nectarine and chilli maple halloumi quinoa salad

Name: Nectarine and chilli maple halloumi quinoa salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 shallot or small red onion finely diced; ½ lemon zested and juiced; 2 tbsp extra-virgin olive oil; 3 nectarines; 250g cooked quinoa (I like the dual or tricolour); 1 small bunch of mint leaves picked and roughly chopped; 1 handful of flat-leaf parsley roughly chopped; 30g roasted blanched hazelnuts roughly chopped; 50g rocket; 2 tbsp olive oil; 1 tbsp maple syrup; 1 tsp dried chilli flakes; 2 x 200g blocks of halloumi

Rosie Birkett

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Serves 4

Easy

Prep: 15 mins

Cook: 10 mins

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Nectarines shine in this salad that highlights the seasonal stone fruit – coating the halloumi in a chilli-maple dressing is a game-changer

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Try our nectarine and halloumi salad, then check out more ways with halloumi such as our grilled halloumi salad, halloumi pasta and halloumi skewers. Also discover more of our juiciest nectarine recipes.

Pick up a pouch or two of ready-cooked quinoa to save on prep time.

Recipe author Rosie Birkett says: "This way of scoring halloumi before grilling was something I learned from the wonderful Greek-Cypriot food writer Georgina Hayden, whose recipe for grilled halloumi with caramelised figs is also a firm favourite in our house in late summer. In this recipe, my chilli- and maple-glazed halloumi is tumbled on top of a nutty, tabbouleh-esque herby quinoa salad, which is finished with a lemony olive oil dressing. If that doesn’t say ‘peak summer’ to you, I don’t know what does."