Seared halloumi cheese and nectarine salad
Try this delightful mix of seared halloumi cheese and juicy nectarines in a refreshing summer salad. Perfect blend of savory and sweet flavors.
Ingredients:
- Tbsp. fresh lemon juice
- Tbsp. pomegranate molasses
- tsp. sumac
- cup plus 2 Tbsp. extra-virgin olive oil
- tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
- 8–10-oz. package Halloumi cheese, sliced ½" thick, halved
- ripe medium nectarines, cut into ½"-thick wedges
- small red onion, thinly sliced
- red radishes, trimmed, quartered
- cup coarsely chopped parsley
- cup mint leaves
Instructions:
- Mix 3 tablespoons of freshly squeezed lemon juice, 1 tablespoon of pomegranate molasses, 1 teaspoon of sumac, 1/4 cup of olive oil, and either 1/2 teaspoon of Diamond Crystal or 1/4 teaspoon of Morton kosher salt in a large bowl and set the dressing aside.
- Dry the Halloumi cheese slices, which are halved and cut 1/2 inch thick, from a 8-10 ounce package by patting them with paper towels. This helps prevent oil splatter during cooking. Heat the remaining 2 tablespoons of extra-virgin olive oil in a large cast-iron skillet over medium-high heat. Place the Halloumi cheese slices in the skillet in a single layer. Cook without moving them until they are golden brown on one side, approximately 2 minutes. Flip the cheese slices and cook until the other sides are golden brown as well, about 2 minutes. Transfer the cooked Halloumi cheese to paper towels to remove excess oil.
- Combine the cooked Halloumi cheese, 3 ripe medium nectarines cut into 1/2-inch thick wedges, thinly sliced small red onion, quartered and trimmed 4 red radishes, 1/2 cup of coarsely chopped parsley, and 1/2 cup of mint leaves in the prepared dressing. Toss the ingredients together until everything is coated with the dressing. Taste the salad and add more salt if necessary. Transfer the salad to a large shallow bowl or platter for serving.
- Preparation tips: The dressing can be made up to 3 days in advance; cover and refrigerate. The Halloumi cheese can be cooked 6 hours ahead; store in an airtight container at room temperature. The salad can be prepared 3 hours in advance; cover and refrigerate.
Summary:
- Calories: 1723 kcal
- Fat: 138 g
- Protein: 45 g
- Carbs: 89 g
- Potassium: 1946 mg
- Magnesium: 197 mg