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Peach Halloumi Salad

An incredibly fresh peach halloumi salad with poppy seed vinaigrette! Ideal for barbeques, or a light summer lunch! Serve it with chicken or quinoa to make it more substantial. 
Servings: 2


  • 200 g halloumi, sliced
  • 60 g /about 8 cherry tomatoes, cut in half
  • 1 peach, sliced and stone removed.
  • 80 g / 1/2 cup cubed watermelon
  • handfuls of rocket (arugula)
  • 10 mint leaves

Poppy Seed Vinaigrette

  • 2 tbsp olive oil
  • 1 tbsp champagne vinegar
  • 0.5 tbsp honey
  • 1 tsp poppy seeds


  • Arrange the salad by placing rocket (arugula), mint, tomato, watermelon and peaches in a bowl. Gently mix. 
  • Combine all ingredients to the vinaigrette in a jar with a lid. Close the lid and give it a good shake. Get a side. 
  • Cook the halloumi. If barbequeing, brush oil on both sides of the halloumi sliced. If frying in a pan, add a little bit of oil to the pan before frying. 
  • Add the halloumi to the salad and gently combine with the rest of the ingredients. 
  • Pour the vinaigrette over. Carefully season with salt and pepper (as the halloumi is pretty salty.)
  • Enjoy straight away!