This fun salad with fresh apricots alongside grilled halloumi and mint is a great way to bring some Mediterranean flavor to your summer meals.
Ingredients
6 ripe apricots, halved, pits removed, and sliced into wedges
8 oz (225 g) halloumi cheese, sliced into ½-inch pieces
¼ small red onion, very thinly sliced
¼ cup fresh mint leaves, torn
2 tablespoons extra-virgin olive oil, plus 1 tablespoon for grilling the halloumi
1½ tablespoons fresh lemon juice
1 teaspoon lemon zest
½ teaspoon honey (optional, if the apricots are tart)
Freshly ground black pepper
Pinch of flaky sea salt (use sparingly, as halloumi is naturally salty)
Method
- Whisk together the olive oil, lemon juice, lemon zest, honey (if using), and a few grinds of black pepper to make the dressing. Set aside.
- Heat a grill pan or cast-iron skillet over medium-high heat.
- Brush the halloumi lightly with olive oil.
- Grill for 1–2 minutes per side until golden with crisp edges.
- Arrange the apricot wedges on a serving platter and scatter the sliced red onion and torn mint over the fruit. Place the warm, grilled halloumi on top.
- Spoon the dressing over the salad just before serving. Finish with a light sprinkle of flaky sea salt (if needed) and freshly cracked black pepper.