Griddled Halloumi and Peach Salad with Homemade Lemon Pesto

Recipe By:

Juliette

Posted:

June 29, 2025

Updated:

June 29, 2025

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Griddled Halloumi and Peach Salad with Homemade Lemon Pesto is a delightful dish that perfectly balances sweet and savory flavors. This vegetarian salad is not only vibrant and visually appealing, but it’s also easy to prepare for both casual lunches and elegant dinner parties. The combination of griddled halloumi, juicy peaches, and fresh lemon pesto creates a unique taste experience that will impress your guests while being simple enough for a weeknight meal.

Why You’ll Love This Recipe

Quick Preparation: This salad comes together in just 25 minutes, making it perfect for busy weeknights.
Flavorful Combination: The salty halloumi pairs beautifully with the sweetness of peaches and the zesty lemon pesto.
Versatile Serving: Enjoy as a main dish or as a side at barbecues and gatherings.
Healthy Ingredients: Packed with fresh veggies and healthy fats, this salad is nutritious without compromising on flavor.
Eye-Catching Presentation: The colorful ingredients make this salad not only tasty but also visually stunning.

Tools and Preparation

To create the perfect Griddled Halloumi and Peach Salad with Homemade Lemon Pesto, you’ll need some essential tools. These will help you achieve the best results.

Essential Tools and Equipment

Food processor
Griddle pan or grill
Vegetable peeler
Mixing bowl

Importance of Each Tool

Food processor: Essential for quickly making the homemade lemon pesto, allowing you to blend ingredients evenly.
Griddle pan or grill: Provides high heat for achieving those beautiful griddle marks on halloumi, asparagus, and courgette.
Vegetable peeler: Helps create thin strips of courgette that cook quickly and add texture to the salad.

Ingredients

For the Salad

225 g (8oz) halloumi, sliced
1 tbsp olive oil
Pinch of salt and pepper
15-20 spears of fine asparagus
1 courgette
100 g (3-4 cups) mixed salad leaves
1 peach (de-stoned and sliced)
1 tbsp pine nuts

For the Lemon Pesto

Zest of one lemon
1 packed cup fresh basil leaves
1 clove garlic (roughly chopped)
3 tbsp pine nuts
½ cup extra-virgin olive oil
3 tbsp finely grated parmesan cheese (or vegetarian hard cheese)
Juice of 1 lemon
Salt and pepper

How to Make Griddled Halloumi and Peach Salad with Homemade Lemon Pesto

Step 1: Make the Lemon Pesto

First, place the basil, garlic, and pine nuts in a food processor. Pulse until coarsely chopped. Then add extra-virgin olive oil, parmesan cheese, and lemon juice. Blend until finely chopped. Season with salt and pepper to taste.

Step 2: Grill the Halloumi

Oil your griddle plate or pan and heat it on high. Place slices of halloumi on the griddle. Cook for about 2-3 minutes on each side until griddle lines appear. Once done, remove from heat.

Step 3: Prepare the Asparagus

In a small bowl, mix olive oil with salt and pepper. Brush this mixture over the asparagus spears. Place them on the griddle and cook for 2-3 minutes while turning occasionally until griddle marks appear. Remove from heat.

Step 4: Cook the Courgette

Using a vegetable peeler, peel long strips from the courgette. Toss these strips in the bowl with seasoned oil to coat them lightly. Lay them flat on the griddle in a single layer. Cook for about 30-60 seconds until they have nice grill lines; turn if needed.

Step 5: Assemble Your Salad

Divide mixed salad leaves among four plates. Top each plate with grilled halloumi, asparagus spears, courgette strips, peach slices, pine nuts, and finish with lemon zest. Serve alongside your delicious homemade lemon pesto!

How to Serve Griddled Halloumi and Peach Salad with Homemade Lemon Pesto

Serving your Griddled Halloumi and Peach Salad with Homemade Lemon Pesto can elevate the dining experience and delight your guests. Here are some creative ways to present this delicious dish.

Elegant Plating

Arrange the salad ingredients in a circular pattern on the plate for a visually stunning presentation. Place the halloumi and peach slices strategically to create vibrant color contrast.

Family Style Serving

Serve the salad in a large bowl, allowing everyone to help themselves. This communal approach encourages sharing and adds a homey touch to your meal.

On Toast

For a casual twist, serve the salad atop toasted sourdough or ciabatta bread. The crispy base complements the soft halloumi and juicy peaches beautifully.

With Additional Proteins

Enhance the salad by adding grilled chicken or chickpeas for extra protein. This makes it more filling and satisfying, perfect for a hearty dinner.

How to Perfect Griddled Halloumi and Peach Salad with Homemade Lemon Pesto

Perfecting your Griddled Halloumi and Peach Salad with Homemade Lemon Pesto is all about attention to detail. These tips will help you achieve the best flavor and texture.

Use fresh ingredients: Opt for ripe peaches and fresh basil for maximum flavor. Fresh produce makes a noticeable difference in taste.
Control griddle heat: Ensure your griddle is at high heat before cooking halloumi. This helps achieve those beautiful grill marks while keeping the cheese creamy inside.
Customize pesto: Feel free to adjust the lemon pesto by adding other herbs like parsley or mint for a unique twist that suits your preferences.
Season generously: Don’t skimp on salt and pepper when seasoning your vegetables. Proper seasoning enhances each ingredient’s natural flavors.
Experiment with toppings: Try adding pomegranate seeds or sliced almonds as additional toppings for extra texture and flavor complexity.
Chill before serving: Allow the salad to sit for a few minutes after assembling. This helps the flavors meld together beautifully before serving.

Best Side Dishes for Griddled Halloumi and Peach Salad with Homemade Lemon Pesto

Pairing side dishes with your Griddled Halloumi and Peach Salad can enhance the meal even further. Here are some great options to consider.

Garlic Bread: Crispy, buttery garlic bread offers a delightful crunch that complements the salad’s freshness.
Quinoa Pilaf: A light quinoa pilaf, seasoned with herbs, provides a nutritious side that pairs well with both halloumi and peach flavors.
Roasted Vegetables: Oven-roasted seasonal vegetables bring out sweetness, adding depth alongside your salad.
Chickpea Salad: A simple chickpea salad dressed with lemon vinaigrette adds protein and complements the main dish nicely.
Tomato Bruschetta: Fresh tomato bruschetta served on toasted bread offers bright flavors that balance well with halloumi’s richness.
Couscous Salad: A Mediterranean couscous salad filled with fresh ingredients adds texture and variety to your meal.
Fruit Platter: A refreshing platter of assorted fruits can cleanse the palate between bites of rich halloumi cheese.
Potato Wedges: Seasoned potato wedges provide a hearty option while remaining easy to prepare alongside your main dish.

Common Mistakes to Avoid

When preparing your Griddled Halloumi and Peach Salad with Homemade Lemon Pesto, it’s easy to make a few common mistakes. Here are some to watch out for.

Overcooking the halloumi: Halloumi should be grilled until golden brown but not rubbery. Keep an eye on it while cooking to achieve that perfect texture.
Neglecting seasoning: A pinch of salt and pepper can elevate flavors significantly. Don’t skip this step; season components individually as you prepare them.
Using unripe peaches: Peaches should be ripe for the best flavor in this salad. Check for softness and sweetness before selecting them at the store.
Forgetting the lemon zest: Zesting enhances the lemon flavor in your pesto. Always add this step; it brightens up the entire dish.
Not letting ingredients cool down: Allow your griddled vegetables to cool slightly before assembling the salad. This prevents wilting the greens and keeps everything fresh.

Storage & Reheating Instructions

Refrigerator Storage

Store leftovers in an airtight container.
Use within 2-3 days for best quality.
Keep the lemon pesto separate to maintain freshness.

Freezing Griddled Halloumi and Peach Salad with Homemade Lemon Pesto

It’s best to freeze only unassembled components (griddled halloumi, asparagus, courgette).
Use a freezer-safe container or bag, squeezing out excess air.
Consume within 1-2 months for optimal taste.

Reheating Griddled Halloumi and Peach Salad with Homemade Lemon Pesto

Oven: Preheat to 350°F (175°C). Spread ingredients on a baking sheet; heat for about 10-15 minutes.
Microwave: Place in a microwave-safe dish. Heat in short intervals, stirring between each until warmed through.
Stovetop: Use a non-stick skillet over medium heat. Add a splash of water if needed, cover, and heat for about 5 minutes.

Frequently Asked Questions

Can I use different cheese in Griddled Halloumi and Peach Salad with Homemade Lemon Pesto?

You can substitute halloumi with other firm cheeses like feta or paneer. However, they will change the overall flavor profile slightly.

How do I make this salad vegan?

To make a vegan version of Griddled Halloumi and Peach Salad with Homemade Lemon Pesto, simply replace the halloumi with tofu and omit parmesan from the pesto.

What can I serve with this salad?

This salad pairs well with crusty bread or as part of a larger vegetarian feast, making it versatile for various occasions.

Can I prepare the lemon pesto ahead of time?

Yes! You can make the lemon pesto up to one week in advance. Just store it in an airtight container in the refrigerator.

Final Thoughts

The Griddled Halloumi and Peach Salad with Homemade Lemon Pesto is not only visually appealing but also packed with delightful flavors that balance sweetness and savory notes. Its versatility allows you to customize it according to seasonal produce or personal preferences, making it a perfect addition to any meal plan. Give this recipe a try; you won’t be disappointed!