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Overhead view of seared halloumi and peach salad with golden cheese slices and torn mint on a wide ceramic platter

Warm Seared Halloumi and Peach Salad with Fresh Mint

Seared halloumi, ripe peaches, arugula, and torn mint tossed with a lemon-honey dressing, ready in 18 minutes.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 269
Ingredients Method Notes

Ingredients
  

Salad
  • 225 g halloumi cheese cut into 6 slices, about 1 cm / 0.4 inch thick
  • 2 ripe peaches large (about 300 g); sliced into wedges
  • 85 g baby arugula (about 3 cups)
  • 1/4 red onion small (about 30 g); thinly sliced
  • 2 tbsp fresh mint leaves torn; plus extra for garnish
  • 2 tbsp olive oil for searing the halloumi
Dressing
  • 2 tbsp olive oil
  • 1 tbsp lemon juice about half a lemon
  • 1 tsp honey
  • 1 pinch salt
  • 1 pinch black pepper freshly ground

Method
 

Prep the salad
  1. Slice the halloumi into 6 pieces, about 1 cm / 0.4 inch thick. Pat each slice dry with a paper towel so it sears instead of steams.
  2. Slice the peaches into wedges and thinly slice the red onion.
  3. Whisk the olive oil, lemon juice, honey, salt, and pepper together in a small bowl. Taste and add a little more lemon or honey if it needs it.
Sear the halloumi
  1. Heat 2 tbsp olive oil in a 25 cm / 10-inch nonstick skillet over medium-high heat until it shimmers.
  2. Lay the halloumi slices in the pan in a single layer, leaving space between each piece. Sear for 2 to 3 minutes per side, until deep golden and slightly crisp at the edges.
  3. Move the seared halloumi to a plate lined with paper towel while you finish the salad.
Assemble and serve
  1. Spread the arugula on a platter or shallow bowl. Scatter the peach wedges and red onion over the top.
  2. Lay the warm halloumi slices over the salad.
  3. Drizzle the dressing over everything and scatter the torn mint leaves on top. Serve right away, while the halloumi is still warm.

Notes

  • Pat halloumi dry before searing for the best golden crust.
  • Sear halloumi right before serving, it turns rubbery once cool.
  • Use ripe, slightly soft peaches for the best juice and sweetness.
  • Dress the salad right before eating so the arugula doesn't wilt.