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Spicy Hot Honey Halloumi Salad with Grilled Peaches

Spicy Hot Honey Halloumi Salad with Grilled Peaches Bliss

Experience the vibrant flavors of Spicy Hot Honey Halloumi Salad with Grilled Peaches, a quick and visually stunning dish.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Hot Honey
  • 1 cup Honey Use high-quality, runny honey
  • 1 teaspoon Red Pepper Flakes Adjust for heat preference
  • 2 tablespoons Apple Cider Vinegar Can substitute with white wine vinegar
Salad
  • 8 oz Halloumi Cheese Slice into 1/3-inch slabs and pat dry
  • 2 tablespoons Olive Oil For grilling
  • 2 ripe Peaches Firm yet ripe, can substitute nectarines
  • 4 cups Arugula Can substitute baby spinach
  • 1/2 medium Red Onion Soak in cold water to temper sharpness
  • 1/4 cup Fresh Mint Leaves Do not skip
  • 1/4 cup Fresh Basil Leaves Thai basil can be used
Dressing
  • 1/4 cup Extra Virgin Olive Oil High-quality for best flavor
  • 2 tablespoons Lemon Juice Freshly squeezed is ideal
  • 1 teaspoon Dijon Mustard Wholegrain can be a substitute
  • to taste Flaky Sea Salt Season the dressing
  • to taste Black Pepper Season to taste
Topping
  • 1/4 cup Shell Pistachios For crunch
  • 1 tablespoon Sesame Seeds Optional

Equipment

  • Grill Pan
  • medium bowl
  • small pan

Method
 

Make Hot Honey
  1. In a small pan over low heat, combine honey, red pepper flakes, and apple cider vinegar, stirring gently. Warm for about 3 minutes, then remove from heat and set aside.
Make Dressing
  1. In a medium bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, flaky sea salt, and black pepper until emulsified. Set aside.
Prep Salad Components
  1. Slice the red onion and soak in cold water for about 10 minutes. Tear fresh mint and basil leaves while spreading arugula on a serving platter.
Grill Peaches
  1. Preheat grill pan over medium-high heat. Brush peach cut sides with olive oil and grill cut-side down for about 3 minutes. Flip and grill skin-side down for another 1-2 minutes until softened.
Grill Halloumi
  1. Add more olive oil to the grill pan and grill halloumi slices for 2 minutes per side until golden brown.
Assemble Salad
  1. Drain red onion and scatter over arugula. Layer with grilled peaches and halloumi, add torn basil and mint, drizzle dressing and hot honey, and sprinkle with pistachios and sesame seeds. Serve immediately.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 30gProtein: 15gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For best results, dry halloumi before grilling and use fresh herbs for optimal flavor. Prepare hot honey and dressing ahead to save time.

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