August - Chilli Honey Halloumi with Grilled Nectarines & Mint
(Serves 4 as a starter or light lunch)
August is the height of stone fruit season, and juicy nectarines pair beautifully with salty halloumi and fresh garden herbs. This dish is sunshine on a plate: smoky grilled nectarines, crisp yet melting halloumi with a chilli-maple glaze, and a bright herb salad with quick-pickled onions. Serve it as a vibrant starter, a picnic dish, or a light summer main.
Ingredients
Quick-pickled onions
1 shallot or small red onion, finely diced
Juice of 1 lemon
½ tbsp caster sugar
1 tsp salt
For the salad
4 nectarines, halved and stoned
1 small bunch fresh mint, leaves picked and roughly chopped
1 handful flat-leaf parsley, roughly chopped
50 g rocket (optional)
Chilli maple halloumi
2 tbsp olive oil
1 tbsp maple syrup (or runny honey)
1 tsp dried chilli flakes (adjust to taste)
2 × 200 g blocks halloumi, sliced into 1–1.5 cm slabs
To serve (optional)
Extra lemon wedges
Drizzle of olive oil or balsamic glaze
Method
Make the quick-pickled onions:
In a small bowl, combine the diced shallot with lemon juice, sugar and salt.
Toss well and leave to marinate for at least 10 minutes while you prepare the rest. (This softens the onion and adds tang.)
Prepare the nectarines:
Heat a griddle pan or barbecue until hot.
Lightly brush the cut sides of the nectarines with a little olive oil.
Place cut-side down and grill for 2–3 minutes until char marks appear and the fruit is slightly softened. Remove and set aside.
Cook the halloumi:
In a small bowl, mix the olive oil, maple syrup and chilli flakes to make the glaze.
Heat a non-stick frying pan over medium-high heat. Add the halloumi slices and cook 2 minutes per side until golden.
In the last 30 seconds, drizzle over the chilli-maple glaze, letting it bubble and coat the halloumi. Remove from the pan.
Assemble the salad:
On a large platter, scatter the rocket, mint and parsley.
Arrange the grilled nectarines and glazed halloumi on top.
Spoon over the quick-pickled onions and drizzle with any remaining pickling liquid.
Finish with a squeeze of lemon and an extra drizzle of olive oil or balsamic glaze if desired.
Tips & Notes
Make ahead: Pickled onions can be made a day in advance and stored in the fridge.
Alternative fruit: Peaches, apricots or plums also work well in late summer.
Spice level: Adjust chilli flakes to your liking, or add a pinch of smoked paprika for depth.
Serving idea: Add toasted pistachios, chickpeas or quinoa for a more substantial salad.
