Grilled Halloumi, Peach and Quinoa Summer Salad with Minty Pesto

Grilled Halloumi, Peach and Quinoa Summer Salad with Minty Pesto

Serves 2

Ready in 30 minutes

Juicy sweet peaches and salty halloumi are a match made in heaven. This sensational summer salad is bursting with fresh flavour and makes an ideal veggie option for a BBQ that will have everyone coming back for seconds!

Quinoa is a lovely light grain and a great way to transform the salad into a meal on its own (my appetite usually calls for some healthy carbs each mealtime!), while my refreshing mint & walnut pesto bring the whole dish together!

I’m obsessed! Do let me know if you enjoy this one too. x


160g of halloumi

100g spinach and rocket leaves

100g quinoa

1 ripe peach (nectarine would also work nicely)

Greens of your choice (1 courgette,

15g walnut halves

10g mint leaves, chopped

1 tbsp olive oil

Juice of 1/2 a large lemon

Salt and pepper to taste

For the pesto dressing:

3 tbsp extra virgin olive oil

30g walnuts

1 garlic clove

15g mint leaves

15g basil leaves

Juice of half a lemon


  1. Thoroughly rinse the quinoa in cold water before cooking according to the instructions on the packet. I bring the quinoa to the boil, cover and reduce the heat to simmer for 20 minutes until the water has absorbed.
  2. Allow the quinoa to cool before seasoning with the juice of half a lemon, a tablespoon of extra virgin olive oil, salt and pepper to taste.
  3. Whilst the quinoa is cooking, make the pesto dressing by combining the herbs, extra virgin olive oil, garlic, lemon and walnuts into a food processor and blitz until smooth. This pesto should have a slightly thicker consistency than that typically used for pasta.
  4. Either grill the halloumi and greens of your choice on the BBQ or griddle pan in the kitchen for roughly 1-2 minutes on each side until they have those satisfying grill lines that intensify their flavour, then set to one side.
  5. In a large mixing bowl, toss together the salad leaves and quinoa then transfer to a serving plate. Top the salad with the grilled vegetables, halloumi and peach slices, then scatter over the pesto dressing, extra chopped mint leaves and walnuts.

Hope you enjoy this salad as much as I do!

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