Arugula salad with grilled nectarines and fried halloumi – fresh, fruity and perfect for warm days.
This summery arugula salad combines spicy arugula, sweet nectarines and golden-brown fried halloumi for a harmonious taste experience. The fruity raspberry vinaigrette with honey, olive oil and white balsamic dressing provides a fine balance of sweetness and acidity, while pink peppercorns add an elegant spice to the dish. Prepared quickly on the griddle in grill mode, this halloumi salad is ideal for grilling, light outdoor cooking and relaxed summer evenings.
For 4 servings
Preparation: 15 minutes
Cooking time: 5 minutes
Difficulty: *
For the Balsamic Dressing
- 1 tbsp white balsamic vinegar
- 2 tbsp olive oil
- 6 large raspberries
- 1 tsp liquid honey
For the Arugula Salad
- 3 nectarines
- 1 small punnet fresh raspberries
- ½ red onion
- 200 g halloumi
- 1 tbsp liquid honey
- 100 g arugula
- 250 g salad mix
- 1 tbsp pink peppercorns
For the Vinaigrette
- Combine all ingredients in a bowl. Season with salt and pepper to taste and chill.
For Preparing the Salad
- Wash the fruit. Slice the nectarines into thin wedges.
- Peel and finely chop the red onion.
- Slice the halloumi into 4 large pieces and then brush with honey.
- Add a little olive oil to the hot griddle and fry the cheese until golden brown on both sides. Fry the nectarines for a few seconds on both sides as well.
- Distribute the salad mix and arugula on the bottom of 4 deep plates. Add the fried nectarines, raspberries, and chopped red onion. Place the cheese slices on top. Sprinkle with pink peppercorns. Serve immediately.
