The Must Have Nectarine & Halloumi Salad for Lamb
Summer Is Here With This Fresh Recipe
Inspired by British-Iranian chef, food writer and author Sabrina Ghayour, this fresh summer salad utilises seasonal WA stone fruit, crunchy and light cucumber, and plenty of aromatics providing a perfect pop of flavour. This salad is delightful and a crowd pleaser, especially for those adverse to leafy greens. You can prep this earlier, just make sure to combine only before serving to preserve each ingredient's unique flavour and characteristic.
The Perfect Side for Lamb
Pair this with french lamb cutlets or a roast at your next dinner party, or our DCF Lamb & Rosemary sausages for an easy and quick bbq. The sweet, light and crunchy textures meld with a savoury and juicy grass fed protein such as ours from Green Range Lamb.
Made fresh using local ingredients and served with lamb.
250g halloumi, sliced
2 yellow nectarines
½ cucumber, skinned and seeded
80g mint, rolled and sliced into thin ribbons
80g dill, chopped roughly
2 spring onion, sliced thinly diagonally
½ orange, juice
½ tsp salt
30g nigella seeds- use black sesame seeds if these are not available
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Grill the halloumi slices to a nice golden brown and set aside for serving.
Prepare the dressing by combining the juice from the orange, salt, olive oil, and thinly sliced mint.
Place the cucumber, nectarine, and halloumi onto a wide flat serving dish or platter. Ensure the halloumi has cooled down slightly or the heat will impact the freshness of the salad.
Top the salad with dill, spring onions, nigella seeds and cashews.
Drizzle the dressing when ready to serve.
Recipe originally from Flavour (book) by Sabrina Ghayour