Halloumi & Nectarine Salad with Raspberry & Mint Vinaigrette
Griddled halloumi and fresh nectarines served with lentils, herbs and a vinaigrette made from Folláin Traditional Raspberry Jam, lemon juice and crushed mint.
Prep time: 15 mins
Cooking time: 3 mins
Serves: 3
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1 block halloumi, sliced2 ripe nectarines, sliced into wedges1 cup cooked Puy or green lentilsHandful of rocket or baby spinachSmall bunch mint, leaves torn1 tbsp Folláin Raspberry Jam½ lemon Juice of2 tbsp olive oilTo taste Salt and pepper
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- Heat a griddle pan and cook halloumi for 2–3 mins each side until golden. Grill nectarines briefly until lightly caramelised.
- In a bowl, whisk together Folláin Raspberry Jam, lemon juice, olive oil, and a pinch of salt and pepper. Stir in crushed mint leaves.
- Toss lentils, greens, grilled fruit, and halloumi in a large bowl. Drizzle with vinaigrette and serve immediately.
Ingredients
- 1 block halloumi, sliced
- 2 ripe nectarines, sliced into wedges
- 1 cup cooked Puy or green lentils
- Handful of rocket or baby spinach
- Small bunch mint, leaves torn
- 1 tbsp Folláin Raspberry Jam
- ½ lemon Juice of
- 2 tbsp olive oil
- To taste Salt and pepper
Method
- Heat a griddle pan and cook halloumi for 2–3 mins each side until golden. Grill nectarines briefly until lightly caramelised.
- In a bowl, whisk together Folláin Raspberry Jam, lemon juice, olive oil, and a pinch of salt and pepper. Stir in crushed mint leaves.
- Toss lentils, greens, grilled fruit, and halloumi in a large bowl. Drizzle with vinaigrette and serve immediately.
