Griddled Halloumi and Peach Salad with Homemade Lemon Pesto – This griddled salad with halloumi, peach and courgette makes a delicious, filling vegetarian dinner!

Griddled Halloumi Salad with Peach, Courgette and Lemon Pesto. A deliciously filling vegetarian dinner!

Who’d have thought that halloumi and peach would pair so well.

The soft sweet juiciness of summer-ripe peaches is one of my favourite fruits. I remember holidaying in Turkey about 7 years ago and the local market sold the biggest peaches I’d ever seen. Bigger than a baseball! They we just the most luscious things ever, and we had them for breakfast most days. In fact I think that’s where I got the idea for my cream cheese, honey and nectarine toastie.

Back home I have to settle for the smaller versions, but I’ll only ever buy the really juicy ripe ones (unless I’m cooking a peach tart, where you can fake the ripeness!)Griddled Halloumi Salad with Peach, Courgette and Lemon Pesto. A deliciously filling vegetarian dinner!

I love the fact that this salad is a little bit different. Absolutely bags of flavour with lots of different tastes that work together in a filling and satisfying salad.

You can use a little shop-bought pesto if you prefer not to make it yourself (or how about my chilli and walnut pesto!). You could also griddle the peaches too if you like.

The halloumi, peach, courgette and asparagus can also be cooked on the BBQ if, like us, you have your BBQ out whenever you can. The courgette burns quickly though, so be sure keep a really close eye on it.

I first made this recipe for Superfood magazine. Check it out for lots of yummy, healthy meals!

The Griddled Halloumi and Peach Salad with Homemade Lemon Pesto Recipe:

5 from 2 votes

Griddled Halloumi and Peach Salad with Homemade Lemon Pesto

Griddled Halloumi Salad with Peach, Courgette and Lemon Pesto. A deliciously filling vegetarian dinner!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 Servings
Course: Salad
Cuisine: British


  • 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
  • Zest of one lemon

Lemon Pesto:

  • 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 use Italian-style vegetarian hard cheese for vegetarian version
  • Juice of 1 lemon
  • Salt and pepper
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  • First make the lemon pesto. Place the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the oil, parmesan and lemon juice and blend until finely chopped. Season to taste.
  • Oil a griddle plate/pan and heat on a high heat. Place the slices of halloumi on the griddle and cook for 2-3 minutes each side until griddle lines appear. Remove from the griddle.
  • Mix the oil, salt and pepper in a small bowl. Brush the asparagus with the oil and place on the griddle. Cook for 2-3 minutes, turning a couple of times until griddle marks appear. Remove from the griddle.
  • Use a vegetable peeler to peel the courgette into long strips. Place the strips in the bowl with the seasoned oil. Gently stir to coat, then place the strips in a single layer on the griddle. Cook for 30-60 seconds until griddle lines appear. If the courgette is peeled very thinly, there is no need to turn it over. If it’s peeled a little thicker, turn it over and cook for a further 30 seconds on the other side. Remove from the griddle.
  • Distribute the salad leaves between four plates and top with the halloumi, asparagus, courgette slices, peach slices, pine nuts and lemon zest. Serve with the lemon pesto.


Nutritional Information is per serving.


Calories: 592kcal | Carbohydrates: 10g | Protein: 17g | Fat: 55g | Saturated Fat: 15g | Cholesterol: 3mg | Sodium: 744mg | Potassium: 423mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1005IU | Vitamin C: 20.6mg | Calcium: 630mg | Iron: 2.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.


Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Mayuri Patel says:

    5 stars
    Such a colorful and flavorful salad. Love halloumi and you’ve given me an idea how to enjoy asparagus too which I usually don’t know how to include in my diet except as stir fried or in soups.

  2. KC says:

    5 stars
    Trying to join in National Vegetarian week this week, we had this for tea last night, loved it. Day one. Looking at all your other veggie recipe inspiration for the upcoming days.

  3. thalia says:

    i adore this salad! it’s so so beautiful and vibrant. halloumi is another love of mine. so perfect for summer!

    1. Nicky Corbishley says:

      Thanks Thalia, you’re right, halloumi is the perfect summer salad food 🙂

  4. Charlotte {Sweet Sundays} says:

    I LOVE grilled halloumi in salad but I’ve never had it in a salad with peaches – I’ll need to give this a try!

    1. Nicky Corbishley says:

      It’s so good, I hope you try it Charlotte 🙂