BBQ, Salad, Summer, Vegetarian
Leave a Comment

Nectarine halloumi summer salad about these beautiful grill marks! 🙌🏻☀️

It’s summer and simple is the way to go. Don’t kid yourself, no one prefers slaving by the stove over standing over a BBQ, in a bikini, with a icy margarita in hand. (Yes, we will feature the BEST margarita recipe soon.)

Sticking with that motto, I let the seasonal flavours shine through, without losing any intrigue.

In this BBQ’d summer salad, nectarines are the star yet there’s enough protein and substance from the pesto marinated halloumi to be the main course!

In case you’ve been living in shed, and are asking what’s halloumi, we’ve got you covered. 

Halloumi is a protein rich cheese made from goat’s milk, with a very high melting point, making it perfect for the grill. It doesn’t have a strong flavour, so mixes nicely with your favourite marinades. Similar in price, halloumi comes vacuum packed like a ball of monzarella, except it is more rectangular and a bit denser. 

As a vegetarian halloumi is my sidekick. The first time we served it at a dinner party, my vegetarian-skeptical cousins and uncle asked how I marinated the delicious “chicken” and “mushrooms”. They quickly approved and learned not to doubt my meat free meals. 


  • 1 small clam shell package of organic arugula
  • 4 nectarines
  • 1/2 lb. halloumi
  • 1/4 cup EVOO
  • 2 tbsp honey
  • 2 tbsp seedy Dijon mustard
  • 2 tbsp white vinegar 
  • S&P


  1. Prepare the BBQ. Here is the step everyone glazes over and doesn’t take seriously. I cannot emphasize how important it is to thoroughly clean and grease the BBQ before using it. It also allows you to leave beautiful grill marks on all your food. After letting the BBQ start to warm up, take a wad of paper towel and pour a few tablespoons of canola oil on it. Using tongs, rub the oiled paper towel up and down the BBQ grates. Once they become shiny you can move onto the next step. 
  2. Prepare the nectarines and halloumi. Wash the nectarines and cut them into eighths, leaving skin on. Cut the block of cheese into 1/4 inch thick slices. Cut the slices that are 3×4 inches (a small piece of bread) big in half. You will be left with slices 1.5inches tall x 4 inches long. Just look at my picture if you are lost. 
  3. Toss the nectarines and cheese on the grill for 6-8 minutes per side. You don’t want the cheese to burn/turn complete brown, so stay close and enjoy your margarita. 
  4. Whisk dressing together and pour over arugula. Add BBQ’d nectarines and halloumi and serve warm. 
  5. Mmm!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s