Description

A vibrant summer salad combining sweet grilled peaches, salty halloumi, crisp greens, and a fresh basil pesto dressing—topped with toasted pine nuts for a delightful crunch.

Ingredients

Units Scale

4 ripe but firm peaches, halved and pitted
8 oz halloumi cheese, sliced
6 cups mixed salad greens (arugula, spinach, spring mix)
1 cup blanched green beans
1/4 cup pine nuts, toasted
1 cup fresh basil leaves
1/4 cup olive oil
2 tbsp lemon juice
2 tbsp grated Parmesan cheese
1 small garlic clove
Salt and pepper to taste

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Instructions

Preheat a grill or grill pan over medium heat. Lightly oil the peach halves and halloumi slices.
Grill the peaches, cut side down, for 2–3 minutes until grill marks appear. Grill halloumi slices for 1–2 minutes per side until golden and slightly crisp.
In a food processor, blend basil, olive oil, lemon juice, Parmesan, garlic, salt, and pepper until smooth to make the pesto dressing.
Arrange salad greens and green beans on a serving platter.
Top with grilled peaches and halloumi. Drizzle with pesto and sprinkle toasted pine nuts over the top.
Serve immediately while peaches and cheese are warm.

Notes

Use firm peaches to ensure they hold shape when grilled.
Substitute green beans with asparagus or snap peas if preferred.
Pesto can be made ahead and stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 340
Sugar: 10g
Sodium: 480mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 14g
Cholesterol: 25mg